Slow Cooker Peanut-Tomato Chickpea Curry with Spinach

Name: Slow Cooker Peanut-Tomato Chickpea Curry with Spinach
Prep time: 15 min
Cook time: 300 min
Total time: 315 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 large brown onion, finely chopped; 2 cloves garlic, finely grated or crushed; 15 g fresh ginger, finely grated; 1 large red pepper, deseeded and chopped; 500 g sweet potatoes, peeled and cut into 2 cm chunks; 2 teaspoons ground cumin; 1 teaspoon mild chilli powder; 1 teaspoon smoked paprika; 400 g tin chopped tomatoes; 500 ml vegetable stock, made with a reduced-salt stock cube; 2 tablespoons smooth peanut butter; 2 x 400 g tins chickpeas, drained and rinsed; 150 g baby spinach; 1 tablespoon lemon juice; 1 tablespoon chopped fresh coriander, optional; 1/2 teaspoon fine salt, or to taste; 1/4 teaspoon black pepper; 300 g cooked rice or 4 warmed flatbreads, to serve

This gently spiced chickpea curry uses sweet potato, tinned tomatoes and peanut butter for a rich, creamy sauce without dairy. Fresh spinach is stirred through at the end, making a filling vegetarian family meal served with rice or flatbreads.

Slow Cooker Peanut-Tomato Chickpea Curry with Spinach recipe photograph

Instructions

Put the onion, garlic, ginger, red pepper and sweet potato into a 3.5 litre slow cooker.
Sprinkle over the cumin, chilli powder, smoked paprika, salt and black pepper, then add the chopped tomatoes, vegetable stock, peanut butter and chickpeas. Stir thoroughly so the peanut butter is mixed into the liquid.
Cover with the lid and cook on low for 5 hours, or until the sweet potato is tender. Do not lift the lid unnecessarily during cooking.
Stir in the spinach, cover again and leave for 10 minutes, until the leaves have wilted. Stir through the lemon juice and taste for seasoning.
Serve the curry with cooked rice or warmed flatbreads, scattering over the coriander if using.

Equipment needed

Recommended slow-cooker size: 3.5 litre

3.5 litre slow cooker
Chopping board
Sharp knife
Grater or garlic crusher
Measuring spoons

Swaps and substitutions

smooth peanut butter → smooth almond butter or sunflower seed spread
Use sunflower seed spread for a peanut-free version; check the label for allergens.
sweet potatoes → 500 g peeled butternut squash
Cut into similar-sized chunks so it cooks evenly.

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Vegetarian

Tags: Slow cooker, Vegetarian, Vegan, Chickpeas, Curry, Family meals, Batch cooking, Dairy free

Slow Cooker Peanut-Tomato Chickpea Curry with Spinach

Prep: 15 min
Cook: 5 hrs
Total: 5 hr 15 min
Servings: 4

Equipment

Slow-cooker size: 3.5 litre

3.5 litre slow cooker
Chopping board
Sharp knife
Grater or garlic crusher
Measuring spoons

Ingredients

1 tablespoon vegetable oil
1 large brown onion, finely chopped
2 cloves garlic, finely grated or crushed
15 g fresh ginger, finely grated
1 large red pepper, deseeded and chopped
500 g sweet potatoes, peeled and cut into 2 cm chunks
2 teaspoons ground cumin
1 teaspoon mild chilli powder
1 teaspoon smoked paprika
400 g tin chopped tomatoes
500 ml vegetable stock, made with a reduced-salt stock cube
2 tablespoons smooth peanut butter
2 x 400 g tins chickpeas, drained and rinsed
150 g baby spinach
1 tablespoon lemon juice
1 tablespoon chopped fresh coriander, optional
1/2 teaspoon fine salt, or to taste
1/4 teaspoon black pepper
300 g cooked rice or 4 warmed flatbreads, to serve

Substitutions

smooth peanut butter → smooth almond butter or sunflower seed spread (Use sunflower seed spread for a peanut-free version; check the label for allergens.)
sweet potatoes → 500 g peeled butternut squash (Cut into similar-sized chunks so it cooks evenly.)
baby spinach → 150 g frozen leaf spinach (Add it from frozen at the end and allow a few extra minutes for it to heat through.)
fresh coriander → fresh parsley (The coriander is optional, so it can simply be left out.)

Instructions

Put the onion, garlic, ginger, red pepper and sweet potato into a 3.5 litre slow cooker.
Sprinkle over the cumin, chilli powder, smoked paprika, salt and black pepper, then add the chopped tomatoes, vegetable stock, peanut butter and chickpeas. Stir thoroughly so the peanut butter is mixed into the liquid.
Cover with the lid and cook on low for 5 hours, or until the sweet potato is tender. Do not lift the lid unnecessarily during cooking.
Stir in the spinach, cover again and leave for 10 minutes, until the leaves have wilted. Stir through the lemon juice and taste for seasoning.
Serve the curry with cooked rice or warmed flatbreads, scattering over the coriander if using.

Storage and leftovers

Freezer friendly: Yes

Suitable for batch cooking

Cool leftovers promptly and refrigerate them in a covered container within two hours. Keep for up to 3 days in the fridge. Store rice separately and refrigerate it promptly rather than leaving it in the slow cooker. Defrost: Defrost the curry in a covered container in the fridge overnight. Reheat until piping hot throughout, stirring well, and do not refreeze once reheated.

Reheat the curry in a saucepan over a medium heat or in the microwave, stirring several times, until piping hot throughout. Add a splash of water if the sauce has thickened. Reheat rice only once and ensure it is piping hot.

Spoon leftovers into baked potatoes, use them as a filling for wraps, or thin with a little stock to make a hearty soup.

Allergen information

Contains peanuts. Stock cubes and flatbreads may contain other allergens, including gluten, so check the packaging if cooking for someone with an allergy or intolerance.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

Slow Cooker Peanut-Tomato Chickpea Curry with Spinach

Instructions

Equipment needed

Swaps and substitutions

Slow Cooker Peanut-Tomato Chickpea Curry with Spinach

Equipment

Ingredients

Substitutions

Instructions

Storage and leftovers

Allergen information

Storage and leftovers

Allergen information

My private notes

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