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Preparation time
20 minutes
Total time:
7 hours 20 minutes
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Ingredients
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125 mL (½ cup) cashews
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375 mL (1½ cups) fresh snow peas
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540 mL (19 oz.) can red chickpeas, rinsed and drained
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6 carrots, peeled and cut into 2.5 cm (1 in.) slices
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398 mL (13½ oz.) light coconut milk
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125 mL (½ cup) chicken broth
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30 mL (2 tbsp.) flour
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20 mL (4 tsp.) curry powder
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2 cloves garlic, chopped
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675 g (1½ lb.) cubed veal
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30 mL (2 tbsp.) olive oil
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2 onions, coarsely chopped
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To taste, fresh coriander
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To taste, salt and pepper
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Directions
Before cooking
- Brown onions in oil in a large non-stick skillet for 2 minutes.
- Add veal and brown for 2 minutes.
- Add garlic, curry, and flour, and continue cooking for 1 minute, stirring constantly.
- Deglaze with broth and bring to a boil.
Slow cooker
- Mix ingredients together and place in slow cooker.
- Add coconut milk, carrots, and chickpeas. Season to taste.
- Cover and cook on low for 7 to 8 hours.
- Add snow peas 15 to 20 minutes before end of cooking.
- Serve with basmati rice. Garnish with cashews and fresh coriander.
Oven
- Preheat oven to 180°C (350°F).
- 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.
- Cover and bake for 4 to 5 hours, stirring occasionally. Monitor amount of liquid and add more if required.
- Add snow peas 15 to 20 minutes before end of cooking. Adjust seasoning.
- Serve with basmati rice. Garnish with cashews and fresh coriander.
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