Before cooking

1. Brown onions in oil in a large non-stick skillet for 2 minutes.
2. Add veal and brown for 2 minutes.
3. Add garlic, curry, and flour, and continue cooking for 1 minute, stirring constantly.
4. Deglaze with broth and bring to a boil.

Slow cooker

1. Mix ingredients together and place in slow cooker.
2. Add coconut milk, carrots, and chickpeas. Season to taste.
3. Cover and cook on low for 7 to 8 hours.
4. Add snow peas 15 to 20 minutes before end of cooking.
5. Serve with basmati rice. Garnish with cashews and fresh coriander.

Oven

1. Preheat oven to 180°C (350°F).
2. Place veal mixture in a baking dish and add coconut milk, carrots, and chickpeas, plus 250 mL (1 cup) of chicken broth. Season to taste.
3. Cover and bake for 4 to 5 hours, stirring occasionally. Monitor amount of liquid and add more if required.
4. Add snow peas 15 to 20 minutes before end of cooking. Adjust seasoning.
5. Serve with basmati rice. Garnish with cashews and fresh coriander.