My Go To Slow Cooker Curry

I’m not exaggerating when I say that my slow cooker was probably one of the best presents I’ve ever received. I use it every week and it’s sooo handy for batch cooking and making food taste awesome.


3 mugs of Red lentils

1 can of chickpeas

1 can Of coconut milk

1 can of chopped tomatoes

2 onions, chopped

2 tbsp of garam masala

3 garlic cloves, finely sliced

Vegetable stock

Whatever veg needs using up in your fridge (I used cabbage, courgette, sweet potato and cauliflower - which I roasted first then added for extra flavour!!)


If your slow cooker has a sauté mode, add a little oil and sauté onions, garlic and 1tbsp of garam masala for 10 mins

Add all the other ingredients (and remaining garam masala) except chickpeas and spinach

Cook for as long as possible (ideally overnight or throughout the day whilst you’re at work)

30 mins to an hour before serving stir through the spinach and chickpeas then tuck in when it’s done!

Serve on its own or with rice or naan bread.

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