Coconut and chickpea curry

By Dawn    

February 7, 2016


400g chickpeas

1 cauliflower head chopped up

1 onion

2 cloves of garlic minced

1 thumb size but of ginger minced

1 tin tomatoes

4 blocks of frozen spinach

1 can of coconut milk

250ml veg stock

1 tbsp gara masala

1/2 tbsp curry powder


1sweat the onion and garlic of then mix the spice in and cook generally for a few mins

2add everything else to the pan and simmer for 30-40mins (if using fresh spinach add 5mins before end)

3Tip. This can be made in slow cook and also turned into a dump bag

4Dump bag .... Add everything but coconut milk and stock to a bag and freeze (us frozen cauliflower if easier). Then add it to a slow cooker with stock and coconut milk and cook for 6hrs on a low 4hrs on high