Method (click to mark as completed)
Preparation time: 10-15 minutes
Serve on rice, quinoa or couscous and minted Greek yoghurt with lemon/ lime wedges.
- In the saucepan heat the olive oil. Add the onions, garlic and red peppers. Cook for 2-3 minutes, stirring occasionally until soft and golden brown.
- Stir in the ginger and tomato puree and cook for a further 1 minute. Then, stir in the curry powder, paprika, cumin and coriander and cook for a further 1 minute.
- Add the chopped tomatoes and stock and bring to the boil. Pour the mixture into the cooking pot. Add the chick peas and sweet potato and cook on HIGH for 6-8 hours.
- Half an hour before the cooking time has finished, add the spinach.
Completed steps (click to remove last step)