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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Slow Cooker Chickpea And Potato Curry

4.0

400 g tin of chickpeas in water

500 g baby potatoes

1 large onion ((peeled and finely chopped))

4 cloves garlic ((peeled and crushed))

2 tsp ginger paste

400 g tin chopped tomatoes

1 tbsp tomato puree

200 ml full-fat coconut milk

1 tbsp mango chutney

200 g frozen chopped spinach

Handful fresh coriander

1 tsp salt

1 tsp turmeric

1 tsp chilli powder

2 tsp garam masala

Drain and rinse the chickpeas and cut the baby potatoes in half. If using larger potatoes, cut them into large chunks/quarters. Add everything to the slow cooker except the spinach and coriander and stir well.
Place the lid on and cook on high for 3-4 hours or low for 5-6 hours.
In the last half hour of cooking, add the frozen spinach and mix well. Replace the lid for the final 30 minutes.
Serve with lots of freshly chopped coriander! I like to stir some through the curry or you can sprinkle it on top.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 4h

Created 91 weeks ago

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