Thai Yellow Veggie Curry

Serves: 4-6

Ingredients:

½ large pumpkin cut into edible chunks

1 sweet potato, peeled, cut into edible chunks

1-2 zucchini cut into edible chunks

2 carrots cut into edible chunks

1 brown/red onion

1 clove garlic, chopped

1 cup veggie stock

400ml coconut cream

1 tbspn fish sauce

¼ cup thai yellow curry paste

2-3 bay leaves

Salt and pepper

Method:

I put all of this into the slow cooker on low for 8 hours. Discard bay leaves before serving or if you're like my Pez, he likes to eat them! Really delish served with rice or naan bread and topped with chopped coriander or herbs of choice.