Pumpkin curry


Butternut squash OR pumpkin (peeled and cubed) – 1
Vegetable oil – 120ml (1/2 cup)
Cumin – 1tsp
Ginger (fresh or powder) – 3tsp
Garam Masala – 2tsp
Chilli powder – 2tsp
Tumeric – 1tsp
Onions (chopped small) – 2
Can chopped tomatoes – 1


Turn on slow cooker to high, and then put pumpkin in.

Heat oil in sauce pan. Add in the spices and cook out. Add onions, let soften. Add can of tomatoes, heat through. Blend with stick blender until smooth.

Add to slowcooker, stirr through pumpkin.

Cook for 3 hours.