Chickpea, Kumara, Spinach curry

Name: Chickpea, Kumara, Spinach curry Recipe
Cook time: 600 min
Total time: 600 min
Yield: 4
Ingredients: 2 Tblsp olive or canola oil; 1 large onion in 1cm squares; 2 large cloves garlic chopped; 1 tblsp grated root ginger; 2-4 tspn curry powder; 2-3 tsp ground cumin; 400g golden kumara (aka sweet potato); 2 bay leaves if available; 2-3 cups cooked chickpeas; 1 x 400g can whole tomatoes in juice; 1/2 cup water/liquid from chickpeas; 2 tsp garam masala; 1/2 tsp salt; 200g baby spinach leaves; chopped fresh coriander to garnish

Minutes to Cook: 600

Number of Servings: 4

Ingredients

2 Tblsp olive or canola oil1 large onion in 1cm squares2 large cloves garlic chopped1 tblsp grated root ginger2-4 tspn curry powder2-3 tsp ground cumin400g golden kumara (aka sweet potato)2 bay leaves if available2-3 cups cooked chickpeas1 x 400g can whole tomatoes in juice1/2 cup water/liquid from chickpeas2 tsp garam masala1/2 tsp salt200g baby spinach leaveschopped fresh coriander to garnish

Directions

Mix first 6 ingredients in non stick frypan and heat until onion is clear and transfer to slowcooker.
Peel and slice small kumara/sweet potato. Add to slow cooker with next 4 ingredients. Cut tomatoes into smaller segments in slow cooker bowl.
Cook for about 4 hours high or 6-8 hours low until kumara is soft. About 5 min before serving stir in baby spinach.

Serve (add brown/white rice or crusty bread etc if needed)

Serving Size: 4 serves

Number of Servings: 4

Recipe submitted by SparkPeople user KJW117.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving