Ingredients:

  • 2 cups leftover goose meat, shredded or diced
  • 1 can (14 oz) coconut milk
  • 1 cup chicken or vegetable broth
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon ginger, freshly grated
  • 2 medium carrots, sliced into rounds
  • 1 medium bell pepper (any color), chopped
  • 1 cup green peas (fresh or frozen)
  • (Optional) tomatoes: 2 medium, diced (or use a can of diced tomatoes)
  • - Spices:
  • - 2 tablespoons curry powder
  • - 1 teaspoon turmeric powder
  • - 1 teaspoon ground cumin
  • - 1 teaspoon ground coriander
  • - Chili powder/cayenne pepper to taste

Instructions:

  1. Plug in your slow cooker and set it to low heat.
  2. In a skillet over medium heat, add a splash of oil. Sauté the onions until they become translucent. Add garlic and ginger; cook for another minute until fragrant.
  3. In the slow cooker, combine the sautéed onion mix with all remaining ingredients except for green peas and cilantro. Stir well to ensure that curry spices are evenly distributed.
  4. Cover and let it cook on low for about six hours or three hours on high. The longer it cooks at lower temperature will deepen flavors.
  5. During the last half hour of cooking time, stir in green peas to keep them bright and tender.
  6. Taste and adjust seasoning if necessary before serving. Serve hot garnished with fresh cilantro leaves over rice or naan bread.