Matt is the curry king. This one is his creation.
- 2 cans chick peas
- 4/5 medium size potatoes
- 2 large tomatoes
- handful of spinach
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 1 tsp – tumeric, curry powder, cumin, crushed fennel
- 2 tbsp olive oil
- 3 cups veg stock
Heat oil in saute pan on medium heat and cook onions, garlic until soft. Add spices and cook for 1 minute.
Add potatoes and chick peas and cook for 1 min (until both are covered in spices).
Meanwhile, boil veg stock and combine all ingredients in slow cooker. Cook for 3 hours
Add spinach and tomatoes and cook for another hour.
Note – The longer it cooks the better it is. When left over-night, it is great reheated as whole dish is congealed together for a tasty side or main dish. Serve with Naan bread and a little spoonful of raita.