Slow Cooker Chickpea Curry

The recipe

Instructions

1. 1
   Put the drained chickpeas, chopped onion, garlic and ginger paste into the slow cooker.
2. 2
   Add the chopped tomatoes, curry powder, cumin and turmeric and stir well.
3. 3
   Cover and cook on low for 6 hours, until rich and fragrant.
4. 4
   Stir in the coconut milk and the spinach, then cook on high for a further 15 minutes until the spinach has wilted.
5. 5
   Season to taste and serve with rice.

Reviews

No reviews yet. Made this recipe? Be the first to share how it went.

Sign in to leave a review.