Vegetable and Chickpea Curry

Serves 8-10

1 tsp olive oil 1 large onion, chopped 2 medium potatoes, scrubbed and chopped Salt and black pepper 1 tbsp curry powder 1 tbsp brown sugar 3cm piece of fresh ginger, peeled and grated 3 garlic cloves, crushed Pinch of cayenne pepper 500ml vegetable stock 2 x 400g tins of chickpeas, drained and rinsed 1 green and 1 red pepper, chopped 1 small head of cauliflower, cut into bite-sized florets 2 x 400g tins of chopped tomatoes 250g baby spinach 1 x 400ml tin of coconut milk To serve: Couscous or rice

1 Heat the oil in a large pot over a medium heat. Add the onion and a little salt and cook for 5-6 minutes until translucent. Add the potatoes and cook for 4-5 minutes longer.

2 Stir in the curry powder, brown sugar, ginger, garlic and cayenne pepper. Cook for 30 seconds until fragrant. Pour in a splash of the stock and allow to bubble, using a wooden spoon to scrape up any sticky bits from the bottom of the pot.

3 Transfer to the slow cooker. Add the rest of the stock along with the chickpeas, peppers, cauliflower, tomatoes and some seasoning. Stir in to combine.

4 The liquid should come about halfway up the sides of the bowl; add more stock or water if necessary. Cover and cook for on high for four hours, or on low for eight.

5 Stir in the spinach and coconut milk. Cover with a lid and cook for another 5-6 minutes until the spinach has wilted and everything is heated through. Taste and add extra salt and pepper as needed.

6 Serve with couscous or rice.