Finally cracked the recipe I think with this one....
Main ingredients:
1 x Bag of chopped salad or baby potatoes
2 x 400g tins of Chick Peas
1 x Large red or white onion
1 x Tub 0f button white mushrooms
1 x Cup of Dried Barley
1 x 400g tin of Coconut Milk
Half a large bag of baby spinach leaves
Seasoning:
2 x Vegetable stock cubes or portions with 1-2 pints of water (Start with 1 pint and add as required).
1 x Teaspoon of Turmeric
1 x Teaspoon of Paprika
1 x Teaspoon of Cayenne Pepper
5 x Teaspoons of Mild Curry powder
1 x Teaspoon of chopped garlic
1 x Teaspoon of Course Ground Black Pepper
Add more to taste of any of the above.
Cooking instructions for slow cooker or casserole dish:
Put all main ingredients except Coconut Milk in at the same time or par cook salad potatoes and dried barley with the water and veg stock if you wish.
Put all ingredients and seasoning in inc the half bag of spinach and slow cook or cook in oven in a casserole dish with lid on, until you feel it is cooked. Usually 4-6 hours with slow cooker or 90-120 minutes in casserole dish, basically until salad potatoes are soft and cooked through and sauce thickens.
Put Coconut Milk in 30 minutes before the end and stir in well.
Allow to cool and portion out as required and dress with baby spinach leaves, and chill or freeze ready for reheating when required.....
Enjoy :)