With the weather in Australia finally getting “a little” cooler (the summer was long + extremely hot this year!) … it’s time to start thinking about introducing slow cooked, warming foods – that nourish. Plant-based too.
I popped this on low early Sunday morning (as I knew I had a big working day ahead), and it’s just so good at the end of the day to tuck right in! Simply steam some rice – and you’re good to go! Well, perhaps with a glass of organic red too?
I love the heartiness of a good bowl of curry (we eat a lot of them) … + you can adjust the spice level simply with the addition/omission of chilli. For me, I like to load it up!
The addition of peanut butter really thickens up the curry sauce, giving it a creamy, rich texture.
Once you’ve done the initial prep, this meal really cooks itself.
1 tbsp olive oil
1 brown onion, diced
3 cloves garlic finely diced
1 cm ginger grated
1 + 1/2 tbsp curry powder
1 heaped tsp cumin
chilli flakes *to taste
3 large peeled potatoes, cut into bite sized chunks
2 carrots diced
400g organic chickpeas
2 cups vegetable stock
3 tbsp crunchy peanut butter
400g organic diced tomatoes
generous handful baby spinach
fresh coriander leaves
cooked basmati rice
Gently heat the olive oil in a frypan + sauté the onion over a medium heat. Add the garlic + ginger and continue to cook for a minute.
Add the spices + cook until fragrant.
Add the onion mixture to the slow cooker, followed by the rest of the ingredients (excluding spinach + garnishes). Gently stir through to combine.
Set on low + cook until the vegetables are soft (but not mushy!) I have a very old slow cooker which I can leave on for 8 or so hours + the result is perfect. Some of the newer varieties cook much faster – so continue to check how your veg are doing + give the curry a stir from time to time.
Just before serving, add the spinach + wilt through.
Serve in bowls with steaming basmati. Garnish with peanuts + coriander leaves. Oh, and extra chilli flakes if you wish.