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This is a great slow cooker recipe that was born from random items I had laying around in my fridge and pantry.  It serves more like a soup, but you can thicken it up at the end of cooking with a bit of roux stirred in.  (flour and butter cooked together to form a thick paste).

 

Spicy Mango Purée

2 mangoes, chopped

1 small onion, diced

1 tablespoon curry powder

pinch of ground cumin

pinch of ground coriander

1/4 teaspoon salt

1/4 teaspoon pepper

big pinch chilli powder.

Cook all ingredients together until the mango is soft.  Place in a blender and blend until smooth.

 

Vegetable Curry

1 small bunch broccoli, chopped

1/2 can of chick peas, rinsed and drained

2 sweet potatoes, chopped and cooked

3 scallions, chopped

4 cloves garlic, minced 

1 cup mango purée (above)

1 box low sodium vegetable broth (or as much as needed to cover the vegetables)

1 can coconut milk

2 red chillies (use less or omit if you don’t like heat). minced

2 small cinnamon sticks

1 stalk lemon grass

2 kafir  lime leaves

1 thumb sized knob of ginger root

 

Place all the ingredients in the slow cooker and cook on high for about 4 hours, or on low for about 6 hours.  Remove the cinnamon sticks, lemon grass, ginger and lime leaves before serving.  Serve over basmati rice, with pita or naan bread.