This is a delicious, flavorful, low calorie (234 cals per serving) simple slow cooked meal which cooks in just a few hours! Serve with rice and fresh vegetables (I served with sliced carrots and celery).

Veggie Chickpea Curry
Serves 4
Delicious vegetarian slow cooked curry
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 2 400g/14oz tins chickpeas, drained
  2. 2 onions, chopped
  3. 3 tbsp tomato puree/paste
  4. 2 cloves garlic, crushed
  5. 1 tsp fresh grated ginger (or 1/2 tsp ginger powder)
  6. 1 tbsp garam masala
  7. 1 tsp each ground cumin and coriander/cilantro
  8. 2 tsp turmeric
  9. 1/2 tsp chilli powder
  10. 75g/3oz fresh spinach
  11. 2 tbsp lemon juice
  12. 500ml/2 cups vegetable broth
Instructions
  1. Combine all the ingredients, except the lemon juice and spinach in the slow cooker. Cover and leave to cook on low for 4-6 hours or on high for 2-4 hours. Ensure the chickpeas are cooked through. Add a little more stock during cooking if needed, or if it needs thickening, remove the lid and elave to cook on high for a further 45 minutes or until you get the desired consistency. Stir in the lemon juice and spinach.
Notes
  1. If you prefer your spinach well cooked, add earlier in the recipe. The method in this recipe leaves the spinach with a bit of crunchy freshness.
Adapted from The Skinny Slow Cooker Vegetarian Recipe Book by Cooknation
Adapted from The Skinny Slow Cooker Vegetarian Recipe Book by Cooknation
The Pescetonian http://pescetonian.co.uk/
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