Slow Cooker Chickpea Curry {Chana Saag}
This vegan Spinach and Chickpea Curry made in the slow cooker is so easy, made of simple store cupboard ingredients, takes little effort or time, and is satisfying and delicious. An all-round winner!
Servings: 4
Ingredients
For the slow cook:
- 800 g Chickpeas (2x 400g tins) Drained and rinsed
- 3 Cloves garlic Peeled and crushed
- 1 Onion Peeled and chopped
- 2 tbsp Mild curry powder
- 1 tsp Sweet smoked paprika
- 1/4 tsp Mild chilli flakes
- 3 tbsp Tomato purée
- 400 g Coconut milk (1x tin) Reduced fat
- 1/2 tsp Sea salt
To finish:
- 240 g Baby spinach Shredded
- 50 g Mango chutney
- 1 tsp Garam masala
Instructions
- Add the slow cooker ingredients to the pan and cook on HIGH for 3 hours.
- Add remaining ingredients just before serving (the heat will wilt the spinach).
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Notes
Frozen spinach: If you’re using frozen instead of fresh, pop it into the slow cooker at the beginning with the other ingredients.
Chickpeas: Always rinse the salty water off under cold water before you add them into the dish.
Nutrition
Calories: 340kcal | Carbohydrates: 48g | Protein: 13g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 991mg | Potassium: 794mg | Fiber: 12g | Sugar: 8g | Vitamin A: 6031IU | Vitamin C: 23mg | Calcium: 161mg | Iron: 5mg