Coconut & Chickpea Curry, Rice
Ingredients
- 400g chickpeas
- 1 cauliflower head, chopped up
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 thumb size bit of ginger, minced
- 1 tin chopped tomatoes
- 100g baby spinach
- 1 tin of coconut milk
- 250ml veg stock
- 1 tbsp curry powder
- Cooked rice
Method
1. Add everything except the coconut milk and spinach to the slow cooker.
2. Cook for 4 hours on high or 8 hours on low.
3. Add the coconut milk and spinach and stir to combine.
4. Boil the rice.
5. Heat through for 15 - 20 minutes until the spinach wilts.
6. Heat through for 15 - 20 minutes until the spinach wilts.
7. Serve with rice.
Find Out How I Feed a Family of Four on a Budget
Times are tough at the moment and every penny counts. Find out how you can feed a family of four for around £20 a week. Sign up below to receive my FREE weekly meal plans and shopping list. You can also opt into my marketing emails, where you'll receive all the top deals and discounts straight to your inbox.
By joining the mailing list you agree that we will send you marketing emails and updates about recipes and top tips. We will not share or sell your personal information. You can unsubscribe at any time.
© Copyright 2024 | Feed Your Family for £20 a week is an appointed representative of Redu Group Ltd.