So simple to make and simply delicious to eat.
This is a mild curry - Add extra korma paste to turn up the heat.
Combine paste, onion, garlic, stock, water, cream, carrots, potato, pumpkin and cauliflower in a 4.5 litre (18-cup) slow cooker.
Cook, covered on low, for 6 hours.
Add squash and peas.
Cook, covered on high, for about 20 minutes.
Season to taste.
Sprinkle with nuts before serving.
Serve with basmati rice and top with plain yoghurt.
1/2 cup korma paste (Sharwoods preferred)
1 large brown onion, sliced thinly
2 cloves garlic, crushed
1/2 cup (125ml) vegetable stock
1/2 cup (125ml) water
300 ml (1⅓ cups) pouring cream
375 g chopped carrots
500 g baby potatoes, halved
375 g pumpkin, chopped coarsely
320 g cauliflower, cut into florets
6 medium yellow squash, quartered
1/2 cup frozen peas
1/2 cup roasted slivered almonds