Slow Cooked Goan Green Sweet Potato, Kailan, Shitake Mushroom & Black Beans


  • 1 large onion diced
  • 2 tablespoons cooking oil
  • 1 large sweet potato diced
  • 1 punnet fresh shitake mushrooms stems removed and sliced
  • 1 bunch kalian washed drained and chopped
  • 1 can black beans rinsed and drained
  • I jar Goan Green Curry
  • ½ cup coconut milk
  • ½ cup fresh chopped coriander
  • 1-2 green chilies de-seeded
  • Salt to taste


  1. Fry onions in oil until brown
  2. Add sweet potato, kalian, shitake mushroom and black beans and fry on medium high heat for a couple of minutes
  3. Fold through 1 jar Goan Green Curry
  4. Add coconut milk, green chilli and water to just barely cover
  5. Transfer to slow cooker and set to cook
  6. When tender and cooked through add salt to taste, coriander to garnish

Serving Suggestion

Serving Suggestions

  1. Enjoy with boiled basmati rice and Goan Cuisine Cucumber Achar

Excellent for:

  • Vegetable: Eggplant, zucchini, mushrooms, cabbage, carrot, corn wedges, cauliflower, green/snake beans, peas, choy sum, bok choy, fennel bulb, potato and sweet potato
  • Lentils: Green, Red, Yellow, Split peas, puy lentils.
  • Legumes: Chic Peas, Black-eyed beans, kidney beans, butter beans, lima beans.
  • Extra firm tofu/Tempeh