Vegetable and chickpea curry

Chickpea and vegetable curry Easy Food
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
1 x 3cm piece of fresh ginger, peeled and grated
3 garlic cloves, crushed
1pinch of cayenne pepper
500ml vegetable stock
2 x 400g tinned chickpeas, drained and rinsed
1 green pepper, chopped
1 red pepper, chopped
1small head of cauliflower, cut into bite-sized florets
2 x 400g tinned chopped tomatoes
250g baby spinach
1 x 400ml tinned coconut milk

To serve:
Couscous, or rice

  1. 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.
  2. 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.
  3. Transfer to the slow cooker. Add the rest of the stock along with the chickpeas, peppers, cauliflower, tomatoes and some seasoning. Stir to combine.
  4. 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.
  5. 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.
  6. 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