Prep : 15 mins
Cook : 3 hrs
Total Time : 3 hrs 15 mins
Servings : 6
Ingredients
3 tbsp olive oil
700 g (1½lb) chestnut mushrooms, roughly chopped
1 large onion, finely chopped
2 tbsp plain flour
2 tbsp mild curry paste
150 ml (¼ pint) dry white wine
400 g tin chopped tomatoes
2 tbsp sun-dried tomato paste
2 × 400 g × 400g tins mixed beans, drained and rinsed
3 tbsp mango chutney
3 tbsp freshly chopped coriander and mint leaves
Directions
- Heat the oil in a large pan over a medium heat. Add the mushrooms and onion and fry for 8-10min until the vegetables are just softened and golden. Stir in the flour and curry paste and cook for 1-2min, then add the wine, chopped tomatoes, tomato paste and beans.
- Bring to the boil, then carefully transfer mixture to a slow cooker, cover and cook on Low for 2-3hr.
- Stir in the mango chutney and chopped herbs and serve with rice or naan bread.