Slow Cooker Chickpea & Potato Curry

Name: Slow Cooker Chickpea & Potato Curry
Yield: 4 people
Cuisine: British
Ingredients: 1 x 400g tin of chickpeas drained; 500 g x baby potatoes halved or quartered depending on size; 1 x large onion chopped small; 1-2 cloves garlic crushed; 1 x tsp salt; 1-2 tbsp curry powder or paste according to taste; 1 x 400g tin of chopped tomatoes; 1 x 200ml tin of coconut milk; 1 x Tbsp mango chutney; 200 g frozen spinach; Handful chopped fresh coriander

Janie Lightly @Janiebob8

Birmingham, England, United Kingdom

I saw this recipe on Instagram and adapted it. You can make it as spicy as you like, I prefer a mild curry but feel free to add more curry powder or paste and maybe add a sliced chilli or two.
You could skip the frozen spinach and stir through some fresh spinach at the end of cooking time along with the coriander.

Janie Lightly @Janiebob8

Birmingham, England, United Kingdom

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Ingredients

4 people

1x 400g tin of chickpeas drained
500 gx baby potatoes halved or quartered depending on size
1x large onion chopped small
1-2 clovesgarlic crushed
1x tsp salt
1-2 tbspcurry powder or paste according to taste
1x 400g tin of chopped tomatoes
1x 200ml tin of coconut milk
1x Tbsp mango chutney
200 gfrozen spinach
Handfulchopped fresh coriander

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Steps

1

Add everything to the slow cooker except for the coriander.
2

Cook on low for 3-4 hours or 5-6 hours on high
3

Stir in the fresh coriander and serve as it is or with some rice, garlic bread or both. Enjoy!