Ingredients

• 400g chickpeas
• 1 cauliflower head, chopped
• 1 diced onion
• 2 minced cloves of garlic
• 1 thumb-sized piece of minced ginger
• 1 tin chopped tomatoes
• 100g spinach
• 1 tin coconut milk
• 250ml vegetable stock
• 1 tbsp curry powder
• 300g rice

Methods

1. In the slow cooker, combine everything except the coconut milk and spinach.

2. Cook for 4 hours on high or 8 hours on low.

3. Add the coconut milk and spinach, stirring to combine.

4. Heat through for 15-20 minutes until the spinach wilts.

5. Serve with the cooked rice.