Slow Cooked Goan Red Butternut Pumpkin, Sweet Corn, English Spinach, Button Mushrooms & Chick Peas


  • 1 large onion diced
  • 2 tablespoons cooking oil
  • 2 cups butternut pumpkin cubed
  • 2 corn cobs each cut into 4 wedges
  • 12 button mushrooms wiped and sliced
  • 1 can chick peas rinsed and drained
  • 1 bunch English spinach washed drained and chopped
  • I jar Goan Red 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 all pumpkin, corn, mushrooms and chic peas and fry on medium high heat for a couple of minutes
  3. Fold through 1 jar Goan Red 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 add salt to taste and extra fresh green chilli if desired – add chopped spinach and allow to cook for another 5 minutes
  7. Garnish with coriander and enjoy with boiled basmati rice

Serving Suggestion

Serving Suggestions

  1. Serve with Goan Cuisine Mango Chutney

Excellent for:

  • Vegetable: Eggplant, zucchini, mushrooms, cabbage, carrot, corn wedges, cauliflower, green beans, peas, fennel bulb, celeriac, capsicum, celery, cabbage, potato and sweet potato
  • Legumes: chick peas, black eyed beans, lima beans, white beans, kidney beans
  • Lentils: yellow, red, green, split peas
  • Extra firm tofu, Tempeh