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West African slow cooker chickpea curry recipe
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Prep Time:
20 minutes
Cook Time:
165 minutes
Total Time:
185 minutes
Flavorful and hearty curry with ginger, garlic, chilli, and warming spices. Healthy, low-cal, vegetarian dinner perfect any night.
Ingredients:
  • 1 large brown onion, coarsely chopped
  • 2 small fresh red chillies, coarsely chopped
  • 2 garlic cloves, coarsely chopped
  • 2cm-piece fresh ginger, peeled, chopped
  • 10.00 gm curry powder
  • 10.00 gm ground cumin
  • 20.00 ml ground coriander
  • 1/2 tsp freshly ground black pepper
  • 1.25 gm ground nutmeg
  • 44.40 gm tomato paste
  • 2 x 400g cans Diced Tomatoes
  • 2 x 400g cans chickpeas, rinsed, drained
  • 300g cauliflower, cut into florets
  • 120g green beans, cut into 5cm lengths
  • 120g baby spinach
  • Natural yoghurt, to serve
  • Chopped fresh coriander leaves, to serve
  • Steamed couscous, to serve
Instructions:
  • Add the onion, chilli, garlic, ginger, curry powder, cumin, ground coriander, pepper, nutmeg, and cinnamon to a small food processor. Blend until finely chopped. Drizzle in the oil and blend until smooth.
  • Preheat a frying pan over medium-high heat (or use the Browning function on a slow cooker). Add the onion mixture and cook, stirring, for 10 minutes until lightly browned. Add tomato paste and cook for another minute. Mix in the tomatoes and bring to a boil.
  • Combine chickpeas and cauliflower in the slow cooker, then mix in the flavorful tomato mixture. Cover and let it cook on High for 2 hours, or until the cauliflower is tender.
  • Combine beans and spinach, then cover and cook on High for 30 minutes or until spinach wilts and beans reach desired tenderness. Finish by topping curry with yogurt and coriander. Serve with couscous on the side, if desired.

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