Directions
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)
Notes
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 🙂
submitted by Kay-lenne Christie
3 Reviews
Sue
May 10, 2020
I am presuming “T” is teaspoon? We normally write tsp for teaspoon and tbl for tablespoon. Would you mind clarfying, thanks.
Nicole
January 12, 2018
My all-time favourite, go to SC recipe 🙂 Thank you so much for sharing! It’s so flavoursome and yummy! Wouldn’t change a thing.
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Paulene @ Slow Cooker Central
May 11, 2020
T is a recognised recipe abbreviation for Tablespoon
t is for teaspoon 🙂