Chickpea, Kumara, Spinach curry

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

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.