This one-pot slow cooker chickpea curry is the perfect dish to enjoy in the sun. This dish is simple, vegetarian and packed full of flavour - the perfect healthy boost to get you through the week! This recipe is completely vegetarian and can be vegan if you omit the yoghurt.

Ingredients

1 onion  - chopped

1 small cauliflower - cut into small florets

1 tin chickpeas

1 tin chopped tomatoes

1 handful baby spinach

2 cloves of garlic

1 thumb sized piece of ginger - grated (or 1 tsp ground ginger)

100ml water

100ml natural Greek style yoghurt  (optional)

salt and pepper to taste

1 tbsp olive oil

Dry Spices

1 tsp cumin

1 tsp coriander

1 tsp turmeric

1 tbsp garam masala

½ tsp cayenne pepper

½ tsp salt

½ tsp black pepper

Method

1. Fry the onion in the oil until soft, but not browned (this can be done in the slow cooker pot on the hob if it’s heat resistant, or in a frying pan and then transferred to the slow cooker later).

2. Add all of the dry spices and continue to cook for another minute.

3. Add all the remaining ingredients, except for the spinach, peas and yoghurt. Mix well and place into the slow cooker and cook on high for 2 ½ to 3 hrs or low for 3 ½ to 4 hrs until cauliflower is cooked.

4. When cooked, add the spinach and peas, stir and heat for a further 15 minutes

5. If using, stir in the yoghurt and serve with flat bread or rice