Potato and Chickpea Curry
A beautiful, healthy meat free plant-based meal from your slow cooker
Equipment
- 3.5L slow cooker
Ingredients
- 500 gram potato, diced
- 300 gram sweet potato, diced
- large onion, diced
- 400 gram can chickpeas, drained
- 400 gram can diced tomatoes
- 270 ml can light coconut milk mixed with 1tsp cornflour
- 3 tsp minced ginger
- 2 tsp minced garlic
- 1-2 tsp curry powder (see note)
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper
- 60 gram baby spinach leaves
Instructions
- Combine all ingredients (except spinach) in slow cooker
- Cook on HIGH for 5hrs (adding the spinach in the final 20mins to wilt)
- Notes: 1 tsp curry for mild tastes and 2 or more for those who like some extra heat Times are for 3.5L slow cooker. A larger cooker will cook faster as it’s emptier. Adjust to suit yours and keep cooking until potato is lovely and tender.I served with some steamed vegetarian dumplings.
- This recipe can also be found on page 212 of Slow Cooker Central – READY SET SLOW – available HERE
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