Updated: Jan 6
The slow cooker Goan vegetable curry by The Greedy Fox is infused with delicious coconut milk and our secret blend of aromatic Goan spices giving you a wonderful fruity curry.
1 heaped tbsp The Greedy Fox Goan Seasoning
A handful Coriander stalks
100ml Coconut milk [use 100ml from the tin below]
2 tbsp Soy sauce or your gluten free alternative
1 onion roughly chopped
Green chilli [optional, add it if you want heat]
200ml Chicken or Veg Stock
300ml tin coconut milk
200g Squash, roughly chopped into bitesize chunk
1 red pepper, roughly chopped into bitesize chunk
Coriander leaves, chopped
1 Aubergine, roughly chopped into bitesize chunk
100g frozen peas
1 Tbsp Gluten free flour/normal flour will work just as well.
1 lime, juice only.
To make the paste.
Place all the paste ingredients into a blender and pulse until all well blended and paste like.
Tip the paste onto the chopped veggie and toss to coat.
Add the stock to the slow cooker.
Tip the veggies into the slow cooker, set to low and cook for 6 hrs.
After 5 1/2 hrs tip in the frozen peas.
Add the flour to the coconut milk and whisk to combine.
Tip coconut milk into the slow cooker carefully stir to combine, replace the lid and leave for the last 30 mins.
Stir through the spinach at the last minute.
Serve the slow cooker Goan vegetable curry piping hot in bowls with naan breads on the side.