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Slow Cooker Chickpea Curry

A slow cooker curry of chickpeas, potatoes, cauliflower and peppers simmered in spiced tomato and coconut milk, finished with wilted spinach. Mild, hearty, and good over rice or scooped up with naan.

8 · 250 min · main · Indian · vegan

Ingredients

  • 1 teaspoon extra virgin olive oil
  • 1 yellow onion, diced
  • 1 teaspoon sea salt
  • 2 yellow potato, diced
  • 1 tablespoon curry powder
  • 1 tablespoon fresh ginger, finely diced or grated
  • 3 clove garlic, finely minced or crushed
  • ¼ teaspoon cayenne pepper
  • 2 cup vegetable broth
  • 2 can chickpeas, 14 ounce cans, drained and rinsed
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 head cauliflower, cut into bite-sized florets
  • 2 can diced tomatoes, 14 ounce cans
  • 1 can light coconut milk, 14 ounce can
  • 1 bag baby spinach, 8 ounce bag

Method

  1. Heat the oil in a large heavy-bottomed flying pan over medium-high heat.
  2. Add the onion, and sauté until translucent - about 5 minutes.
  3. Stir in the curry powder, ginger, garlic, and cayenne pepper, and cook for about 1 minute.
  4. Remove the onions from the heat, and scrape them, along with all of the spices, into the slow cooke[r]. [If] the spices are stuck to the pan, you can rinse it out with a bit of vegetable broth.
  5. Add the chickpeas, peppers, potato, cauliflower and broth to the slow cooker, cover, and cook on H[IGH for 4] hours.
  6. Stir in the spinach bit by bit to allow it to wilt.
  7. Stir in the coconut milk.
  8. Taste, and season with salt and pepper.
  9. Serve over rice, or with naan bread.