Slow Cooker Chickpea and Spinach Curry

Ingredients

• 3 tin tinned chickpeas, drained
• 1 piece brown onion, diced
• 3 clove garlic, crushed
• 1 tablespoon fresh ginger, grated
• 2 tablespoon mild curry powder
• 1 teaspoon garam masala
• 800 gram tinned diced tomatoes
• 400 millilitre coconut milk
• 400 gram sweet potato, cubed
• 120 gram baby spinach
• 1 teaspoon salt

Instructions

1. 1Place the chickpeas, onion, garlic, ginger, curry powder, garam masala, tomatoes and sweet potato in the slow cooker bowl.
2. 2Pour in the coconut milk and stir well.
3. 3Put the lid on and cook on LOW for 6 hours until the sweet potato is tender.
4. 4Stir in the spinach and salt, then rest with the lid on for 5 minutes until wilted.
5. 5Taste and adjust the seasoning.
6. 6Serve with rice or naan. Freeze cooled portions for up to 3 months; reheat from thawed in a saucepan over medium heat until bubbling.