Spinach Chickpea & Sweet Potato Curry (Slow Cooker Club Exclusive)

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 onion, diced
• 1 tbsp minced garlic
• 400g tin chopped tomatoes
• 400g tin chickpeas, drained
• 400g tin coconut milk
• 1 tbsp garam masala
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp chilli powder
• 1 vegetable stock cube
• 2 large handfuls fresh spinach

Garnish

• Fresh coriander

Method

1. Add the sweet potatoes, onion, garlic, chopped tomatoes, chickpeas, garam masala, turmeric, cumin, and chilli powder to the slow cooker. Crumble in the vegetable stock cube.
2. Pour in the coconut milk and stir everything together. Cover and cook on high for 4 hours or low for 6-7 hours, until the sweet potatoes are tender.
3. In the last 20 minutes of cooking, add the fresh spinach and stir until wilted. Once done, serve and enjoy!