Coconut and Pumpkin Curry

It's the pumpkin picking time of year, so expect a few recipes for using up your pumpkins!

Ingredients;

1x small to medium sized pumpkin (pre roasted, see my blog about pumpkins!)

1x can of coconut milk

3x peppers (1 red, 1 yellow and 1 green.)

3x spring onions 

1x large carrot

3x sweet potatoes

Black pepper and chilli powder or chillies depending on how hot you like it!

Chop up the carrot and sweet pototoes, pop them in the bottom of the slow cooker.

Fry up the peppers (chopped into large chunks) with the spring onions. (Add a little black pepper.)

I had already chopped up the pumpkin and roasted it in the oven with garlic.

Click here for my blog about it. 

Add the coconut milk to the pumpkins.

Blend up the roasted pumkin with the coconut milk.

Add the peppers to the slow cooker when they have started to brown. 

Add the blended pumpkin/coconut milk to the slow cooker and then add chilli powder to your liking (I used a little curry powder and chilli powder. About a teaspoon of each.) Then cook on low for 5-6 hrs or high for an hour and then low for 2-3. Until the sweet potato has softern. Yum!