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Slow Cooker Potato and Chickpea Curry

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Description

This deliciously mild Slow Cooker Potato and Chickpea Curry is hearty, flavourful and family-friendly. Easy to make and perfect with rice, naan, or fresh bread and a side of sambals.

Ingredients

  • 1 onion, chopped
  • 1 tablespoon cooking oil
  • 1 teaspoon turmeric
  • ½ teaspoon chili powder
  • 1 teaspoon garam masala
  • 4 cloves garlic, crushed
  • 1 can (400g) chickpeas, drained
  • 1 can (400g) coconut milk
  • 1 can (400g) chopped tomatoes
  • 500g baby potatoes, cubed
  • 1-inch piece ginger, grated
  • 1 tablespoon tomato paste
  • 2 tablespoons chutney (pear, mango, apple, or mixed fruit — whatever you have)
  • 1 handful baby spinach (about 50g)
  • 1 teaspoon salt

Instructions

  1. In a medium frying pan over medium heat, heat the oil. Sauté the onion for 2–3 minutes until softened.

  2. Add turmeric, chili powder, garam masala, and garlic. Cook for another 1–2 minutes until fragrant. Transfer this mixture to the slow cooker.

  3. Add the chickpeas, coconut milk, chopped tomatoes, potatoes, ginger, tomato paste, chutney, and salt. Stir well.

  4. Cook on low for 5–6 hours or high for 3–4 hours, until the potatoes are tender.

  5. Stir in the spinach about 30 minutes before serving.

  6. Serve hot with steamed rice, naan bread, or thick slices of homemade bread.

Recipe from JustEasyRecipes.com