Slow Cooker Tuesday!

Tuesdays are a busy day in our house.  With 4 kids going in 4 different directions and only one vehicle to take them in, there isn't usually time in the afternoon to prepare a healthy meal.  Today I decided to make one of my favourite recipes, Chickpea Curry!  Served with some brown rice and samosas (from India Palace) that I had my husband pick up on his way home from work.

Chickpea Curry

Olive oil

1 chopped large onion

4 minced cloves of garlic

1.5 inch grated ginger

3 carrots

3 tsp cumin

3 tsp curry powder

2 tsp coriander

2 tsp turmeric
dash of cinnamon
salt and pepper

1 chopped green pepper

3/4 cup green beans (cut into 1 inch sections)

28 ounce can of diced tomato in juices 

1/4 cup vegetable stock

2 cans of chickpeas (rinsed)

3 cups spinach

1 cup coconut milk

1 tsp garam masala

*Saute onion, garlic, ginger, and carrots in olive oil, put into slow cooker

*Pour can of tomatoes into large bowl and use immersion blender to make it slightly less chunky (more than crushed, less than diced seems to be popular with my kids)

*Add tomatoes and all ingredients except, spinach, milk, and garam masala to the crock pot

*Cook on low for 7-8 hours

*Add spinach, coconut milk, and garam masala - cook for another 20 minutes