Chickpea, Kumara and Spinach Curry

Recipe submitted by spikybombshell on May 23rd, 2010

Delicious, quick, easy and feeds lots of people. Perfect for students, busy people

Prep time:   15 minutes
Cook time:   4 hours 30 minutes
Servings:   6

Ingredients:
2Tbsp olive/canola oil
1 Onion
2 cloves garlic
1 tbsp grated ginger
2 - 4 tsp curry powder (i use 4ish but it makes it quite hot)
2-3 tsp ground cumin
400g golden kumara
2 - 3 cups cooked chickpeas or 1 can drained
2 cans of tomatoes in juice
2tsp garam masala
little bit of salt
200g baby spinach leaves or 1/2 a pack of frozen spinach

Directions:
Mix the first six ingredients together in a pan and heat till onion cooked, then tip into slow cooker bowl.

Peel and slice kumara add to slow cooker with next 4 ingredients, cut the tinned tomatoes up if they're whole ones.

Put on lid and cook on high for 4 hours or low for 6 - 8 or until kumara is soft. at this stage stir in garam masala and salt.

5mins before serving stir the baby spinach leaves into the hot mixture. If using frozen pop in 30 mins before serving.

Serve it with rice .

YUM - great for a potluck or for a dinner party or for an easy weekday meal!

Average Rating:   (1 votes)

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    • maureen wempe posted on February 8th, 2012
      Overall Rating: 8.0 / 10

      fabulous recipe really yummy. cook your own chickpeas for greater taste. reheats well and can cook in saucepan as well as crockpot.