Vegan friendly slow cooker pumpkin curry made with chickpeas, dried fruit and spices.
1 Onion - sliced
500g Peeled Pumpkin - cut into wedges
1 tin Chickpeas
3 Garlic Cloves - crushed
3 Chillis - deseeded and sliced
1/2 tsp Ground Turmeric
1 tsp Ground Cinnamon
1 1/2 tsp Ground Ginger
2 tsp Ground Cumin
2 tins Chopped Tomatoes
150ml Vegetable Stock
150g Dried Mixed Fruit
2 handfuls of spinach
Salt - to taste
Lightly colour the onion in a little oil over a medium heat.
Add the garlic and chilli and cook for 2 minutes.
Turn the heat to low and add the spices and cook for a further 2 minutes.
Add the rest of the ingredients apart from the spinach and cook on low for at least an hour.
Once ready to serve, check the seasoning and stir in the spinach just before serving.
Serve with your choice of side.