Slow Cooker Peanut-Tomato Chickpea Curry with Spinach

Servings

Cooking time may not change in direct proportion to servings.

Recommended slow-cooker size: 3.5 litre

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

• 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

1. 1
2. 2
3. 3
4. 4
5. 5

Put the onion, garlic, ginger, red pepper and sweet potato into a 3.5 litre slow cooker.