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Paleo Thai Pumpkin & Sweet Potato Yellow Curry In The Slow Cooker

Prep Time5 minutes
Cook Time4 hours
Total Time4 hours 5 minutes
Servings: 4
Calories: 369kcal

Ingredients

  • Slow Cooker
  • 300 g Pumpkin peeled and diced
  • 250 g Sweet Potato
  • 1 Large Onion peeled and diced
  • 1 Leek cleaned and diced
  • Salt & Pepper

For The Yellow Curry Sauce:

Instructions

  • Place your vegetables into the slow cooker and place it on a high heat.
  • Make your yellow curry sauce by placing all ingredients in a blender and blending until you have a creamy curry sauce.
  • Add the sauce to your vegetables, mix well and cook for 4 hours on a low heat setting.
  • Serve with cauliflower rice or if you are not on Paleo Thai sticky rice.

Notes

I stuffed this into some warm pumpkins for a seasonal theme. You could do this yourself just by warming up an empty pumpkin for 15 minutes on a 160c heat. It makes a fantastic novelty from your traditional curries.

Nutrition

Calories: 369kcal | Carbohydrates: 36g | Protein: 6g | Fat: 25g | Saturated Fat: 21g | Cholesterol: 0mg | Sodium: 61mg | Potassium: 960mg | Fiber: 7g | Sugar: 11g | Vitamin A: 15840IU | Vitamin C: 21.9mg | Calcium: 122mg | Iron: 5.5mg
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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