Slow Cooker Thai Butternut Curry

I love the fragrant flavours of Thailand, where there is a perfect balance of hot, sweet, salty, and sour. The butternut squash in this recipe adds a beautiful sweetness. This curry is packed with green beans and spinach and is a great way to up your veg intake!

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Ingredients

onion 1 (sliced)
butternut squash 1 (chopped)
coconut milk 400 g
red Thai curry paste 2 tbsp
garlic cloves 2 (crushed)
ginger 15 g (grated)
soy sauce 2 tbsp
honey 1 tbsp
spinach 100 g
green beans 100 g
lime 1 (juice)
basmati rice 240 g

Method

Slice the onion. Peel and chop the butternut squash into small chunks. Peel and grate the ginger. Crush the garlic cloves.
Add the curry paste, coconut milk, soy sauce and honey to the slow cooker pot and mix well. Then stir in the butternut squash and onion. Pop the lid on the slow cooker and cook on high for 4 hours or 8 hours on low.
For the last 20 minutes of cooking, add in the spinach and green beans then stir well. Leave to cook for 20 minutes.
Meanwhile, juice the lime. Cook the rice according to packet instructions.
Season the curry to taste with salt, pepper and lime juice. Plate up the curry and rice and enjoy!

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Slow Cooker Thai Butternut Curry

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Ingredients

Method

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