An update since others were asking - we made that Delicious magazine pumpkin & peanut curry on Friday in the slow cooker. Basically I did everything on the hob, and then just after adding the coconut milk, I put it all in the slow cooker on Medium, overnight and all day. Then we had it over brown basmati rice with a bit of fresh coriander on top while we dried off from the damp bonfire party...
My review: it was good, but not great. I followed the recipe to the letter since it was the first time (apart from adding in more veg), and I thought there was a bit too much coconut flavour and not enough peanut. And not nearly enough salt (and I NEVER add salt at the table, only a pinch of seasoning at the start to onions). I don't know if this is down to the slow cooking, or the recipe!
But on the other hand, those pumpkin whoopie pies were TO DIE FOR. Holy crapping balls they were good. And actually really easy - I did the cookies/cakes one night and the icing the next, and I liked that these didn't require marshmallow fluff at all (I used toffee sauce from Tesco in the icing). The whoopie pies also came out much smaller than the usual PA Dutch behemoths, which suits the English and grownups much better anyway (god I haven't been able to finish a Pennsylvanian one in years). I will DEFINITELY be making these again!
And since the recipe only uses half a can of pumpkin puree, I get to make pumpkin muffins tonight.
