As a follow up to the post about my beloved slowcooker here is my current favourite recipe. Unfortunately, my kids don’t like it but its perfect for a late Friday night dinner with a glass of wine when the kids are tucked up in bed.
- 2Tbsp olive oil
- 1 large onion, in 1cm squares
- 2 large cloves garlic, chopped
- 1 Tbsp grated root ginger
- 2-4 tsp curry powder
- 2-3 tsp ground cumin
- 400g golden kumara (sweet potato)
- 2 bay leaves
- 2-3 cups cooked chickpeas
- 1 x 400g can tomatoes
- 1/2 cup cooking liquid from chickpeas, or water
- 2 tsp garam masala
- 1/2 – 1 tsp salt
- about 200g baby spinach
- chopped fresh corianer, for garnish
Turn the slow cooker on to HIGH and coat with non-stick spray. Mix the first six ingredients together in a non-stick frypan and heat until the onion is transparent, then tip everything into the slow cooker bowl. Peel and slice small kumara or cut large ones lenthwise before slicing them. Add to the slow cooker with the next four ingredients.
Put the lid on and cook on HIGH for about 4 hours, or on LOW for 6-8 hours, or until the kumara is soft. At this stage, stir in the garam masala, and add enough salt to bring out the flavour, About 5 minutes before serving, stir the baby spinach leaves into the hot mixture, since they wilt and soften almost immediately.
Serve in bowls, sprinkled with chopped coriander and with crusty bread alongside or serve on brown or white rice if you want the mixture to go further.
ONE YEAR AGO WE WROTE ABOUT:• Stripy Blankets from Milk & Coco
• C SATHAL — gorgeous hand-crafted jewellery