November Recipe: Crockpot Chickpea Curry
Ingredients
serves 4 (I personally like to double it and have leftovers)
- 1 medium onion, finely diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 3 large garlic cloves, minced
- 1.5 inch piece fresh ginger, peeled and minced
- 2.5 tablespoons tomato paste
- 1.5 tablespoon garam masala
- 1.5 teaspoon ground cumin
- 1.5 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 can (14 oz / 400 g) chickpeas, drained and rinsed
- 1 can (14 fl oz / 400 ml) coconut milk, can you light or full but full will definitely provide more flavour!
- 2 cups (60 g) baby spinach
- Fresh coriander to garnish
- 1/2 block of preferred tofu
Method
1. Add the onion, bell peppers, garlic, ginger, tomato paste, and all the spices to your slow cooker.
2. Take 1/2 block of tofu and blend with coconut milk before adding to the crockpot
3. Add the drained and rinsed chickpeas and tofu coconut milk mixture and stir everything together.
4. Cover and cook on HIGH for 3 hours.
5. After 3 hours, stir in the baby spinach and cook for 5 minutes until the spinach wilts.
6. Adjust the seasonings to taste and serve hot over your favourite rice or with naan bread.
