This recipe is delicious and full of flavour. It's so easy to make too. I always make this vegetarian version, but you could add chicken to the mix too if you have some going. I use my standard sized slow cooker for this recipe.
Simple and delicious slow cooker chickpea and spinach curry
- One large onion, sliced (I always use frozen)
- Two tins of chickpeas
- One tin of coconut milk (I use low fat)
- Four tablespoons of Patak's Tikka Masala curry paste
- 225g bag of fresh spinach
Put everything apart from the spinach in the slow cooker. Give it a good mix.
Cook on low for 6-8 hours, or high for 3-4 hours, stirring every now and then.
About 20 mins before serving, mash the chickpeas slightly if you'd like a thicker curry (this is not essential), and stir through the spinach. Put lid on and leave for 15-20 minutes until the spinach has wilted.
Serve with rice and naan bread.
It really is that simple, and it tastes delicious. I'd love to know if you make it; please leave a comment.
Linking up with A Mummy Too for this recipe.