Serves 8-10
1 tsp olive oil
1 large onion, chopped
2 medium potatoes, scrubbed and chopped
Salt and black pepper
1 tbsp curry powder
1 tbsp brown sugar
3cm piece of fresh ginger, peeled and grated
3 garlic cloves, crushed
Pinch of cayenne pepper
500ml vegetable stock
2 x 400g tins of chickpeas, drained and rinsed
1 green and 1 red pepper, chopped
1 small head of cauliflower, cut into bite-sized florets
2 x 400g tins of chopped tomatoes
250g baby spinach
1 x 400ml tin of coconut milk
To serve:
Couscous or rice
- Heat the oil in a large pot over a medium heat. Add the onion and a little salt and cook for 5-6 minutes until translucent. Add the potatoes and cook for 4-5 minutes longer.
- Stir in the curry powder, brown sugar, ginger, garlic and cayenne pepper. Cook for 30 seconds until fragrant. Pour in a splash of the stock and allow to bubble, using a wooden spoon to scrape up any sticky bits from the bottom of the pot.
- Transfer to the slow cooker. Add the rest of the stock along with the chickpeas, peppers, cauliflower, tomatoes and some seasoning. Stir to combine.
- The liquid should come about halfway up the sides of the bowl; add more stock or water if necessary. Cover and cook for on high for four hours, or on low for eight.
- Stir in the spinach and coconut milk. Cover with a lid and cook for another 5-6 minutes until the spinach has wilted and everything is heated through. Taste and add extra salt and pepper as needed.
- Serve with couscous or rice.
Per Serving
323kcals, 13.2g fat (9g saturated), 43.8g carbs, 11.3g sugars, 12.1g protein, 12.2g fibre, 0.229g sodium