Ingredients:
- 2 tbsp canola or olive oil
- 1 lge onion, diced
- 2 lge cloves garlic, crushed
- 1 tbsp ginger, crushed
- 2-4 tsp curry powder
- 2-3 tsp cumin
- 1 really lge kumara, peeled & diced
- 2 bay leaves
- 2 cans of chickpeas (rinsed and drained)
- 400g canned tomatoes
- 2 tsp garam marsala
- 1/2-1 tsp salt
- Spinach leaves
Method:
- In frypan, mix oil, onion, garlic, curry and cumin together and cook until onion is clear. Enjoy the aroma!
- Spray inside of stock-pot/slow-cooker bowl and turn on to High setting.
- Put onion mixture into the bowl.
- Add kumara, chickpeas, bay leaves and tomatoes and stir through.
- Cook on High for 4 hours.
- Add garam marsala and salt to taste.
- Turn to Medium and cook for another 2 hours or until desired texture and density of vegetables.
- Stir through a few generous handfuls of fresh baby spinach leaves about 5 mins before serving. If you don't have fresh spinach, add frozen spinach when you put the tomatoes in earlier on.
Recipe by Alina @ LittleByLittle