This recipe has to be one of the thickest curries going round, an ode to those who think slow cooked food is watery! I love my curries rich and creamy – the thicker the better. In this case I’ve used coconut cream, grated potato and a big dollop of peanut butter in the sauce, which really takes the richness to the next level. No one will feel like they’re missing out with this vegan recipe! It’s a great one to make when entertaining, no matter the eating preferences of your guests.
Serves 8
+ gluten free
+ vegan
+ egg free
+ soy free
Ingredients
Brown onion
Garlic
Ginger
Massaman curry paste
Baby potatoes
Smooth peanut butter
Chicken-style stock cubes or Faux-chicken stock powder
Coconut cream
Desiree potatoes
Silverbeet
Peas
Fine salt
Method
This recipe can be found on page 82 of our fresh and delicious slow cooker cookbook; Modern Slow Cooker. Truly, this book redefines how you see your slow cooker. If you don't already have this one in your collection, you can check it out here...
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