Prep time: 15mins, Cook Time: 2-3hours, Serves 4-6 (per slow cooker)
Ingredients
700g chestnut mushrooms, roughly chopped
1 large onion, finely chopped
2 tablespoons plain flour
2 tablespoons mild curry paste
150ml dry white wine (optional) or reduced salt vegetable stock cube in 150ml boiling water
400g tin chopped tomatoes
2 tablespoons sun-dried tomato paste
2 x 400g tins mixed beans, drained and rinsed
3 tablespoons tinned mangos in juice (optional)
1 teaspoon olive oil
Chopped or dried coriander and/or mint leaves
Equipment
1 slow cooker
1 cutting board
1 sharp knife
Frying pan
Method
- Preheat slow cooker on high
- Brown off the mushrooms and onions by adding 1 teaspoon of olive oil to a fry pan over a medium heat until all the vegetables are just softened and golden
- Stir in the flour and curry paste and cook for 1-2mins
- Add wine (optional), chopped tomatoes, tomato paste, and beans
- Cover and cook on low for 2-3 hours
- Stir in the tinned mangos and chopped herbs
- Serve with brown rice, or wholegrain pitta