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Chana masala

Slowcooker curry

EVERYDAY EASY

Serves 4

V * (curry only)

Ready in about 15 minutes, plus slow cooking

Low-calorie cooking spray

1 onion, chopped

1 tsp each ground cumin, ground coriander, turmeric and garam masala

½ tsp dried red chilli flakes

2 large sweet potatoes, peeled and cut into small chunks

4 garlic cloves, crushed

2cm piece fresh root ginger, peeled and grated

400g can chopped tomatoes

300ml hot vegetable stock

400g can aduki beans, drained and rinsed

400g can chickpeas, drained and rinsed

300g baby spinach

Chopped fresh coriander, to serve

Sliced red chilli, to serve

Fat-free natural yogurt, to serve

Freshly boiled basmati rice, to serve

1 Spray a large, non-stick frying pan with low-calorie cooking spray and place over a medium heat. Add the onion and fry for 3-4 minutes, then add the spices, sweet potatoes, garlic and ginger and fry for 2 minutes, stirring continuously.

2 Pour in the chopped tomatoes and stock and scrape up any crispy bits in the pan. Stir in the beans and chickpeas and season to taste. Transfer to a slow-cooker pot, cover and cook on low for 6 hours. (If you’re not using a slow cooker, cover the pan and simmer over a low heat for about 30 minutes, or until the potatoes are tender.)

3 Stir in the spinach and leave for a few minutes to wilt in the heat. Scatter over the coriander and sliced chilli and serve with the yogurt and freshly boiled rice.

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