Vegetable and Chickpea Curry

A warming, hearty veggie curry loaded with chickpeas and seasonal vegetables in a rich tomato-coconut sauce.

Ingredients

• 1 onion, diced
• 3 cloves garlic, crushed
• 2 sweet potatoes, peeled and cubed
• 400g tin chickpeas, drained
• 400g tin chopped tomatoes
• 200ml coconut milk
• 2 tbsp curry paste (tikka or korma)
• 1 tsp ground cumin
• 1 tsp turmeric
• 200g fresh spinach
• Salt to taste

Method

1. Place the onion, garlic, sweet potatoes, and chickpeas in the slow cooker.
2. Add the tomatoes, coconut milk, curry paste, cumin, and turmeric. Stir well.
3. Cook on Low for 6-8 hours.
4. Stir in the fresh spinach in the last 15 minutes until wilted.
5. Serve with basmati rice or naan.

Tips

Sweet potatoes break down slightly and thicken the sauce naturally. Add the spinach right at the end so it stays vibrant.