🍛 SLOW COOKER CHICKPEA & POTATO CURRY INGREDIENTS (Serves 4) • 1 x 400g can chickpeas, drained • 500g baby potatoes, halved • 1 large onion, finely chopped • 4 cloves garlic, crushed • 2 tsp ginger paste • 1 x 400g can chopped tomatoes • 1 tbsp tomato purée • 200ml full-fat coconut milk • 1 tbsp mango chutney • 200g frozen chopped spinach • Fresh coriander, to serve SPICE MIX • 1 tsp salt • 1 tsp turmeric • 1 tsp chilli powder • 2 tsp garam masala METHOD Add everything to the slow cooker except

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