Friday, 8 November 2013

Delicious slow cooker chickpea and spinach curry

I love curry and we eat it regularly.  I used to make curry the long way and with a few pans, until I tried it in our slow cooker - I've never looked back!

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

Serves 2-4

  • 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.

Link up your recipe of the week

1 comment:

  1. Ooooh, vegetarian and really, really yummy looking. It is far too late at night for you to have made me this hungry!!!

    Thanks so much for linking up with #recipeoftheweek – I’ve Pinned this post and there’s a fresh linky live on the blog now. Hope you join in! x