Curry pastes vary in 'heat' and amount of salt; use your favourite. Pumpkin purée adds a creamy texture to this hearty vegetarian dish. Serve with naan or brown rice

Recipe Tags:

Cook on High 3 to 4 hours or Low 6 to 8 hours

Preparation Time:

Servings: 6-8

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4                                cloves garlic, minced

1/4 cup (50 mL)         each Ontario Honey and red curry paste

2 tbsp (25 mL)           fresh lemon juice

2 tsp (10 mL)             minced fresh gingerroot

2                                Ontario Sweet Potatoes, peeled and cubed

4 cups (1 L)               peeled cubed Ontario Rutabaga

1 tbsp (15 mL)           vegetable oil

2                                large Ontario Onions, chopped

1/4 tsp (1 mL)            each salt and pepper

1                                 can (400 mL) lite coconut milk

1                               can (14 oz/398 mL) pure pumpkin purée (not pie filling)

2 tbsp (25 mL)           cornstarch

1/4 cup (50 mL)         minced fresh Ontario Parsley

1 cup (250 mL)         crumbled Ontario Feta Cheese


In small bowl, stir together garlic, honey, curry paste, lemon juice and ginger. Transfer half of the mixture to large bowl; add sweet potatoes and rutabaga, tossing to coat well.

In large Dutch oven or skillet, heat oil over medium-high heat. Add remaining honey mixture, onions, salt and pepper; cook, stirring, until onions are softened, about 2 minutes.  Add sweet potato and rutabaga mixture; cook until slightly golden, about 5 minutes. Transfer to slow-cooker.

Add coconut milk, pumpkin purée and 1/2 cup (125 mL) water to Dutch oven; bring to boil, whisking until smooth. Pour over vegetables in slow-cooker.

Stir, cover and cook on High for 3 to 4 hours, or until sweet potatoes are tender yet still retain their shape.

In small bowl, stir cornstarch with 2 tbsp (25 mL) cold water until smooth; stir into slow-cooker. Cover and cook on High for 10 to 15 minutes or until sauce is thickened. Stir in parsley. Sprinkle feta cheese on each serving.

Nutritional information

Nutritional Information:

1 Serving (When recipe serves 8):

PROTEIN:                   6 grams

FAT:                             10 grams


CALORIES:                272

FIBRE:                         5 grams

SODIUM:                     566 mg