Slow Cooker Chickpea and Spinach Coconut Curry

A creamy, plant-based curry with chickpeas and spinach in a spiced coconut sauce.

SHOPPING LIST

• chickpeas800g
• spinach200g
• coconut milk400ml
• onion1
• garlic clove3
• ginger20g
• curry powder2 tbsp
• ground turmeric1 tsp
• tomato puree1 tbsp
• vegetable stock cube1
• vegetable oil1 tbsp
• salt1 tsp
• black pepper1 tsp

METHOD

1. 1Chop the onion, garlic, and ginger finely.
2. 2Heat the oil in a pan and soften the onion, garlic, and ginger for 3 minutes.
3. 3Add the curry powder and turmeric, stir for 1 minute.
4. 4Add the onion mixture to the slow cooker with the drained chickpeas, coconut milk, tomato puree, crumbled stock cube, salt, and pepper.
5. 5Stir, cover, and cook on low for 6 hours or high for 4 hours.
6. 6Stir in the spinach for the last 10 minutes of cooking until wilted.

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