March 15, 2016
4 hrs 5 mins
2 medium sweet potatoes
6 small mushrooms
1 x 400g unsalted chick peas (drained and rinsed)
1 Tbl Korma Curry Paste
1 Tsp Mild Curry Powder
1 clove garlic grated
1 x 1cm ginger grated
1/2 red chili diced finely
1/2 cup hot water
1 Lime (Optional)
1/2 cup Greek Yoghurt (optional)
1In a bowl mix chickpeas, curry paste, curry powder, garlic, ginger, chili & hot water and stir through
2Cut potatoes into 2cm pieces
4Put potatoes and mushrooms in the slow cooker
5Pour over mixture and stir through
6Cook on Auto for 4 hours (High for 2 hours, low for 2 hours)
1I used a Breville 3.5 Ltre Meal Maker
2This dish is also lovely with leftover cooked meat added in with an hour left to cook (lamb/chicken)
3A great way to cook a dish for both vegetarians and meat eaters
4It is not a saucy dish, and we simply ate it with a side of crusty bread and a dollop of greek yoghurt and lime squeezed over the top.
5Inspired by Jamie Oliver
Submitted by Rozi Pottsy
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