Slow Cooked Goan Red Butternut Pumpkin, Sweet Corn, English Spinach, Button Mushrooms & Chick Peas Recipe
Slow Cooked Goan Red Butternut Pumpkin, Sweet Corn, English Spinach, Button Mushrooms & Chick Peas
Random Harvest Gourmet
Indian
Gluten Free
Slow Cooking
Vegan
Vegetable
Vegetarian
This robust Goan Red spice base is perfect for slow cooking sweet dense butternut pumpkin, juicy sweetcorn, earthy mushrooms and wholesome nutty chickpeas.
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
