Ingredients
| 3 cups | Pumpkin, (peeled and sliced) (Main) |
| 1 cup | Chickpeas, (dried) |
| 1 | Onion, (finely sliced) |
| 1 stalk | Lemongrass, Peeled and bruised |
| 1 | Kaffir lime leaf, (finely sliced) |
| 2 cloves | Garlic, (finely chopped) |
| 1 Ltr | Vegetable stock |
| ½ cup | White wine |
| 1 Tbsp | Palm sugar |
| 1 tsp | Fish sauce |
| 1 tsp | Dried chilli |
| 1 | Salt & freshly ground pepper, (to season) |
| 1 to serve | Yoghurt |
| 1 to serve | Coriander |
| 1 | Roti, (to serve) |
AdvertisementAdvertise with NZME.
Directions
- Turn the slow cooker on to low.
- Place all the ingredients into the cooker and leave to cook for at least 6 -8 hours.
- Taste for seasoning, offering a small jug of fish sauce, salt and black pepper at the table.
- Spoon into warmed bowls, adding yoghurt and coriander to serve with warmed roti.
