1Place all ingredients into Slow Cooker, Leaving out the Chickpeas, Pea's & Corn and Coconut Cream.
2Give it a good mix around and add Salt and Pepper to taste.
3Cook on Low for 8Hrs or High for 4-5Hrs.
4(Add the remaining ingredients to SC a hour before serving)
1Serve with fluffy rice.
2If the sauce is too thin, make a Cornflour Slurry to thicken: 3T cornflour, 1T water. Mix to make a paste and mix throughly into SC, cook for a further 30mins to thicken. No need to remove meal from SC 🙂