This curry dish is pretty easy to put together as there is hardly any preparation beforehand. It's aroma is stronger than it's flavour so it may be wise to open the windows of your house while cooking! When using garlic in cooking, I will crush it with a mortar and pestle. I find that this brings out the flavour more than other methods.
Ingredients
1/2 cup Korma paste
1/2 cup ground almonds
1 brown onion, sliced
2 cloves garlic crushed.
1/2 cup vegetable stock
1/2 cup water
300ml pouring cream
375g baby carrots
125g baby corn
500g baby potatoes, halved
375g pumpkin, chopped coarsely
315g cauliflower cut into florets
6 medium yellow patty-pan squash, halved
1/2 cup frozen peas
1/2 cup slivered almonds
1) Combine the paste, ground almonds, onion, garlic, stock, water, cream carrots, corn, potato, pumpkin and cauliflower in a slow cooker. Cook, covered on low, for 6 hours.
2) Add squash and peas, change the slow cooker to high for about 20 mins. Season to taste. Sprinkle with almonds.
Source: Women's Weekly, Slow Cooking, pg 100.
Three girls. Three slow cookers. One common appetite for culinary adventures! Three Slow Cookers was born over dinner one evening. Cardamon, Paprika and Saffron were sharing a lovely slow cooked meal, and wondered how they could discover more about the wonders of slow cooking. Paprika suggested: “ A blog!”. Cardamon and Saffron agreed: “Yes!”. And the rest, as they say, is blogging history. Enjoy!
