Meatless Family Dinners

Chickpea and Vegetable Curry

Mild enough for the kids, and it gets better overnight. Bloom the spices in a pan first if you have three spare minutes.

What goes in

• 2 x 15 oz chickpeas, drained
• 1 large sweet potato, peeled and cubed
• 1 cauliflower, broken into florets
• 1 yellow onion, chopped
• 5 cloves garlic, minced · 1 tbsp grated fresh ginger
• 14 oz diced tomatoes
• 1 1/2 cups vegetable broth
• 2 tbsp mild curry powder · 1 tsp ground turmeric · 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1 1/2 tsp salt · 1/2 tsp black pepper

Stir in at the end

• 14 oz full-fat coconut milk
• 5 oz fresh baby spinach
• 1 lime, juiced
• steamed rice, naan and fresh cilantro, to serve

How to make it

1. Put the chickpeas, sweet potato, cauliflower, onion, garlic and ginger in the pot.
2. Add the diced tomatoes, curry powder, turmeric, coriander, cinnamon, salt and pepper, then pour the broth over. Lid on.
3. Low 6 hours or high 3 hours, until the sweet potato is soft.
4. Stir in the coconut milk and turn the pot to high for 15 minutes.
5. Add the spinach a handful at a time and stir until it wilts, about 4 minutes.
6. Squeeze the lime in and serve with rice, naan and cilantro.