West African Slow Cooker Chickpea Curry

Serves 4

1 large brown onion, coarsely chopped
2 small fresh red chillies, coarsely chopped
2 garlic cloves, coarsely chopped
2cm-piece fresh ginger, peeled, chopped
1 tbsp curry powder
1 tbsp ground cumin
1 tbsp ground coriander
1/2 tsp freshly ground black pepper
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
2 tbsp vegetable oil
2 tbsp tomato paste
2 x 400g cans diced tomatoes
2 x 400g cans chickpeas, rinsed, drained
300g cauliflower, cut into florets
120g green beans, cut into 5cm lengths
120g baby spinach
Natural yoghurt, to serve
Chopped fresh coriander leaves, to serve
Steamed couscous, to serve

Place the onion, chilli, garlic, ginger, curry powder, cumin, ground coriander, pepper, nutmeg and cinnamon in a small food processor. 

Process until finely chopped. 

Pour in the oil and process again until smooth.

Heat a frying pan over medium-high heat. (Alternatively, use the Browning function on a slow cooker.) 

Add the onion mixture. 

Cook, stirring, for 10 minutes or until lightly browned. 

Add tomato paste. 

Cook, stirring, for 1 minute. 

Stir in tomatoes. 

Bring to the boil.

Place chickpeas and cauliflower in the slow cooker. 

Stir in tomato mixture. Cover. 

Cook on High for 2 hours or until cauliflower is tender.
Stir in beans and spinach. 

Cover. 

Cook on High for 30 minutes or until spinach wilts and beans are tender crisp. 

Top curry with yoghurt and coriander. 

Serve with couscous, if using.