My favourite way to add instant freshness, zest and a little spice to rich Indian dishes such as my chana masala (page 91), garlicky split pea dahl (page 83) and spiced Indian beetroot (page 65). I tend to keep my curries quite mild so that they suit everyone, preferring to add heat in the form of condiments that people can add to their own taste, such as this one. That keeps everyone happy, and makes the cook’s job much easier!
Makes 3 Cups
+ gluten free
+ vegan
+ egg free
+ nut free
+ soy free
Ingredients
Fresh coriander
Fresh mint
Green apples
Fine salt
Caster sugar
Lemon
Method
This recipe can be found on page 193 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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