Vegetable Curry (potato, chickpea and cauliflower)

Prep time: 30 mins

Cook: 3.5 hours in slow cooker on high

Serves: 4 adults and one baby

Ingredients

• 2 tbsp groundnut oil
• 1 large onion thinly sliced
• 2 tbsp mild curry paste
• 2 tsp minced ginger
• 2 tsp minced garlic
• 2 tsp black onion seeds
• 400g canned chopped tomatoes
• 300ml vegetable stock
• 250g cauliflower florets
• 350g new potatoes quartered
• 400g canned chickpeas drained and rinsed
• 2 tbsp mango chutney

Method

• Heat the oil in a large frying pan over a medium heat. Fry onion for 5 mins until soft.
• Add curry paste, ginger, garlic and onion seeds and cook for another 2-3 mins stirring continuously.
• Add the tomatoes, stock, cauliflower and potatoes. Bring to boil.
• Transfer to slow cooker and cook on high for 3 hours
• Stir in spinach, chickpeas and mango chutney. Cook for another 30 mins.

Weaning: Don’t shy away from giving babies spicy foods as they can eat them straight away. My daughter tucked into a chicken curry at just seven months.

Tip: It might be nice to shred the spinach, more likely to be eaten! 

Source: The Essential Slow Cooker cookbook. Note, I swapped madras curry paste for mild curry paste.

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