Ingredients
- 1 large onion diced
- 2 tablespoons cooking oil
- 2 cups butternut pumpkin cubed
- 2 corn cobs each cut into 4 wedges
- 12 button mushrooms wiped and sliced
- 1 can chick peas rinsed and drained
- 1 bunch English spinach washed drained and chopped
-
I jar Goan Red Curry
- ½ cup coconut milk
- ½ cup fresh chopped coriander
- 1-2 green chilies de-seeded
- Salt to taste
Directions
- Fry onions in oil until brown
- Add all pumpkin, corn, mushrooms and chic peas and fry on medium high heat for a couple of minutes
- Fold through 1 jar Goan Red Curry
- Add coconut milk, green chilli and water to just barely cover
- Transfer to slow cooker and set to cook
- When tender add salt to taste and extra fresh green chilli if desired – add chopped spinach and allow to cook for another 5 minutes
- Garnish with coriander and enjoy with boiled basmati rice
Recipe Note
Serving Suggestions
Serve with Goan Cuisine Mango Chutney
Excellent for:
Vegetable: Eggplant, zucchini, mushrooms, cabbage, carrot, corn wedges, cauliflower, green beans, peas, fennel bulb, celeriac, capsicum, celery, cabbage, potato and sweet potato
Legumes: chick peas, black eyed beans, lima beans, white beans, kidney beans
Lentils: yellow, red, green, split peas
Extra firm tofu, Tempeh
