Kumara and Chickpea Curry (GF, DF, V)

This fragrant winter warmer is so easy and smells so good.  It makes a generous amount so you can enjoy left overs for lunches all week!  I use this recipe as a 'base' and add other vegetables and fresh herbs if I have them available.  A little less kumara with some diced pumpkin and a potato make a nice twist on this recipe. If I want a 'saucier' curry then I will add an extra can of tomatoes.  Serve with crusty bread or rice.

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:

1. In frypan, mix oil, onion, garlic, curry and cumin together and cook until onion is clear.  Enjoy the aroma!
2. Spray inside of stock-pot/slow-cooker bowl and turn on to High setting.
3. Put onion mixture into the bowl.
4. Add kumara, chickpeas, bay leaves and tomatoes and stir through.
5. Cook on High for 4 hours.
6. Add garam marsala and salt to taste.
7. Turn to Medium and cook for another 2 hours or until desired texture and density of vegetables.
8. 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