Slow Cooker Goan Vegetable Curry by The Greedy Fox

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.

Ingredients 

Goan paste

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]

Curry

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

50g Spinach

1 Tbsp Gluten free flour/normal flour will work just as well.

1 lime, juice only.

Method

To make the paste.

Place all the paste ingredients into a blender and pulse until all well blended and paste like.

Curry

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.

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