Slow Cooker Chickpea Curry {Chana Saag}
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 800 g Chickpeas (Drained and rinsed)
- 3 Garlic cloves (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 purΓ©e (tomato paste in USA/CAN)
- 400 g Coconut milk (Reduced fat)
- 1/2 tsp Sea salt
- 240 g Baby spinach (Shredded)
- 50 g Mango chutney
- 1 tsp Garam masala
Method
- 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).