Sri Lankan butternut pumpkin and cauliflower curry


Preparation info

  • Serves


    • Difficulty


    • Ready in

      4 hr 30

Appears in

Slow Cooker Vegetarian

Slow Cooker Vegetarian

By Katy Holder

Published 2018

  • About

This curry is more aromatic than spicy. If you prefer a spicier curry, feel free to add one long green chilli, seeded and chopped, at the same time as the onion.


  • 80 ml ( fl oz/¼ cup) vegetable oil
  • 1


Heat 2 tablespoons of the oil in the insert pan of a slow cooker or a frying pan over medium–low heat. Add the onion, garlic and ginger and cook for 8–10 minutes, until the onion is golden, stirring occasionally. Add all the curry spices, season well with sea salt and plenty of freshly ground black