Thermomix recipe: Slow Cooked Thai Green Vegetable Curry | Tenina.com
This is so easy if you plan ahead just a little. The creaminess of the eggplant is amazing and I am pretty sure you will be hooked. Slow cooker! YAY.
Keywords
- curry
- thai
- vegetarian
- quinoa
- tenina
- slow cooker
- slow cooking
- Thai curry
- thermomix
- easy
- set and go
- spicy
Ingredients
- 1 brown onion peeled and halved
- 3 cloves garlic
- 10 Grams fresh ginger
- 1 green chilli(es)
- 20 Grams Extra Virgin Olive Oil (EVOO)
- 100 Grams Thai Green Curry Paste
- 400g Tins coconut cream
- 1 Tablespoon Vegetable stock paste
- 200 Grams Water
- 2 Pinches pink salt flakes
- 1/2 butternut pumpkin peeled and cut into large cubes
- 2 large potatoes, cubed
- 1 small Sweet Potato, cubed
- 2 large carrots, cubed
- 1-2 lemongrass, white part only, kept whole
- 30 Grams shredded coconut
- 8 Baby eggplants, whole, end chopped off
- 300 Grams Green Beans, top and tailed
- 3 limes, juice
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