From The Slow Cook Book, Heather Whinney, Dorling Kindersley, 2011.
While the beans were being brought to the boil I chopped an onion and placed it in a pan with a little hot oil to cook for about 3 minutes. Next 2 chopped garlic cloves went in for a minute and then half a butternut pumpkin cut into bite-sized pieces for another minute. These all now went in the slow cooker with a chopped red capsicum, a can of tomatoes, a small red chilli (chopped) and 300ml water with a vegetarian stock cube.
The cooker was turned on low and left to cook for 8 hours. About half way through the cooking time I checked the stew for seasoning and added a little salt and lots of black pepper.
At serving time a mango was diced and added with chopped coriander.
Served with rice this was a flavoursome meal. It had thickened and was rich with a mixture of savoury tastes occasionally enlivened with the sweet pieces of mango. It was so easy to make that it is a recipe that must be remembered for cold winter nights.
Ease of cooking: ✔✔✔✔
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