Made this absolutely amazing curry in the slow cooker to last for the next few days. Perfect Winter warmer.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 6 servings
1 tablespoon olive oil
1 yellow onion, diced
5 cloves garlic, minced
4 fresh thyme sprigs
1 inch fresh ginger, minced or grated
3 medium globe tomatoes, rough chop
1 tablespoon tomato paste + 1 tablespoon water
2 tablespoon curry powder
1 teaspoon salt, more or less to taste
½ teaspoon all spice
½ teaspoon ground ginger
½ teaspoon ground cumin
½ teaspoon garam masala
¼ teaspoon turmeric
⅛ teaspoon red pepper flakes, more or less to taste
15 oz can coconut milk, full fat (400ml)
½ cup vegetable stock (120ml)
29 oz chickpeas, rinsed and drained (878g)
2-3 cups fresh spinach, packed, chopped
- In a large skillet with high walls, over medium heat, add oil. Add onion and cook until softened. Toss in garlic, thyme and ginger to cook for an additional minute.
- Next, add in your chopped tomatoes and cook for a few minutes to soften. Push down on tomatoes to help fall apart.
- Mix together tomato paste and water and add in with all the spices (from curry powder to red pepper flakes), then stir to combine. Add a little oil if needed to help create paste like mixture.
- Stir in coconut milk and stock until mixture is well combined. Add in chickpeas and bring to a simmer. Allow curry to simmer for 20-25 minutes to reduce and become creamy.
- Stir in your spinach to wilt and gently cook until ready 1 – 2 minutes.
- Serve with rice, naan, quinoa, etc. then top with fresh red or green onions, additional red flakes, and more! Enjoy!
- Serving: 1cup | Calories: 313kcal | Carbohydrates: 27g | Protein: 10g | Fat: 21g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 890mg | Potassium: 591mg | Fiber: 8g | Sugar: 2g | Vitamin A: 1366IU | Vitamin C: 12mg | Calcium: 99mg | Iron: 5mg
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