These ingredients for the base of the curry gave pretty good results and it was quick to put together. My guests kept filling up their plates. I was surprised how much they enjoyed the curry.
Ghee or Coconut Oil
Albert’s Victorian Chutney (Baxters)
Organic Vegetable Stock (Amandin) – I buy it at Organic Foods and Cafe as well as their delicious Organic Oriental Stock (Amandin).
Fry the onions in ghee or coconut oil. Half way through frying the onions, add the garlic, ginger and spices; stirring continuously till the onions are soft. Empty the onion mixture into a bowl before browning the meat in all the deliciousness and fragrant juices that have been left behind.
Using a slow cooker for curries and stews results in tender meat but since mine is quite big I occasionally use a pot with lid over and allow the curry to cook over a low heat; it barely sees a simmer.
Cooking your curry in a pot
Transfer the onion mixture, stock and your meat of choice into a pot and leave to simmer gently for an hour or until the meat is soft and tender before adding vegetables to cook through. Sweet potato or butternut is a delicious addition to this curry base.
Cooking your curry in a slow cooker
Add vegetables of choice (sweet potato or butternut is my favorite with this recipe) to the bottom of the slow cooker with the meat on top, also add the onion mixture and stock.
Add the coconut milk 10 minutes before serving.
I often make combinations that are simply delicious, only to forget the next time around what ingredients I used; sometimes it’s the method. Believe me, my culinary adventures don’t always produce the best results but there are moments of pure genius. This recipe is here so that you can try if you want to and for me to keep track so I can make it again
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