Slow-cooked Pumpkin Mushroom Curry

mains vego vegetarian vegan spicy

Naan

• 2 cups flour
• salt & pepper
• yoghurt
• yeast

Awaken yeast in warm water. Combine wet and dry ingredients. Knead lightly. Leave overnight in fridge. Roll out into nice pieces and cook on hotplate.

Ingredients

• 1/2 butternut pumpkin

• 1 onion

• 1 carrot

• 1/2 garlic

• thumb of fresh ginger

• handful cup mushrooms

• tin chopped tomatoes

• teaspoon vegetable stock

• salt & pepper

• 2 tsp mustard seeds

• 2 tsp turmeric

• 1 tbsp garam masala

• yoghurt

• handful spinach

• 1/2 lemon (optional)

• 1 tbsp mango chutney (optional)

• fresh coriander for topping (optional)

Method

1. Quickly fry all spices in olive oil.
2. Chop all veg. Put everything in slow cooker on low.
3. Just before serving, mix in yoghurt and spinach (yoghurt may curdle! not sure how ti fix it.)

Source

https://old.reddit.com/r/GifRecipes/comments/lw11oo/butternut_squash_mushroom_curry/