Recipe

A A A

• 1 (28 oz) can diced tomatoes
• 4 (19 oz) cans chickpeas, drained and well rinsed
• 3 tbsp good curry paste
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 1 tbsp ground cumin
• 1 tsp turmeric
• 3 cups baby spinach
• 1/4 cup plain yogurt
• 1 (4 oz) can tomato paste
• cayenne pepper (optional)

• 1 Place all ingredients except spinach in slow cooker, stir well and set for 8 hours cooking time on LOW.
• 2 At 30 minutes, add in 3 cups spinach, and stir well to mix.
• 3 At 7 hours 40 minutes, add yogurt, and stir well.
• 4 When done, serve over saffron rice, garlic naan or pappadums.