Slow-Cooker Coconut Chickpea and Spinach Curry

Chickpeas, coconut milk and tomato go in whole; four hours later it is a thick golden curry with a full bag of spinach folded through. The most cooking you do is opening cans.

Serves 4260 minutes slow-cookerplant-basedveggiegluten-free

• ✓Chickpeas bring plant protein and fiber.
• ✓Coconut milk makes the sauce rich with no dairy anywhere in the pot.
• ✓A full bag of spinach wilts in at the end.
• ✓Fresh ginger and turmeric give the curry its color and warmth.

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Ingredients

• •2 cans (15 oz / 400 g) chickpeas, drained
• •1 can (14 oz / 400 ml) coconut milk
• •1 can (14 oz / 400 g) chopped tomatoes
• •1 onion, finely chopped
• •3 cloves garlic, grated
• •1 thumb fresh ginger, grated
• •1 tbsp mild curry powder
• •1 tsp ground turmeric
• •1 tsp garam masala
• •5 oz / 140 g baby spinach
• •juice of ½ lime
• •salt, cilantro to finish

Method

1. Everything except the spinach, lime and cilantro into the slow cooker. Stir.
2. Low for 4 hours (or high for 2) — the sauce thickens and the chickpeas soften into it.
3. Stir in the spinach, lid back on for 5 minutes, until it wilts.
4. Finish with lime and cilantro; taste for salt.

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Educational information, not medical advice. Consult a qualified professional before changing your diet, especially with a medical condition, pregnancy, or medication. Full disclaimer.