Method

You can make this recipe in a slow cooker, oven or pressure cooker.

To cook in an oven

Preheat your oven to 140°C fan / 160°C / 325°F.
Place all ingredients (bar the coriander) in a casserole dish with a lid and cook for two hours until thick and creamy.
To cook in a slow cooker
Place all the ingredients except the water and fresh coriander in the slow cooker.
Mix thoroughly so everything is well dispersed (ignoring that the coconut, if using, is still a solid block), then add the water.
Stir briefly and use a wooden spoon to gently compact everything down below the water as much as possible. Pop the lid on and cook on low for around four hours, or high for two hours.
For the last 10–20 minutes, cook with the lid removed to allow it to thicken up to your liking.

To cook in a pressure cooker

Place all the ingredients bar the fresh coriander in the pressure cooker.
Pop the lid on and cook for 20-25 minutes.
Use the quick-release function to release the pressure and, with the lid open, cook for a further 5-10 minutes to allow it to thicken up.
Serve topped with fresh coriander, alongside rice.

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