Chickpea, Lentil, Spinach and Potato Curry

YUM! I invented a slow cooker dish today. This would work in a regular pot as well, just simmer instead of slow cooking. Super easy, super yummy, super healthy.

Makes 6 servings.

Ingredients:
3 cups of cooked, drained chickpeas
1.5 cups of uncooked red lentils
4 - 5 cups of water/stock (I used one cup salt reduced chicken stock)
300 grams potatoes
3 cups baby spinach
1 onion
3 cloves of garlic
Curry spices - I used around 2 tsp cumin, coriander, garam masala, turmeric, fenugreek, ginger, 3tsp chilli powder, 1/2 tsp cardamom.
1 tbs oil - to cook onions/garlic in.

Method:

1. Heat oil in large pan. Saute onions & garlic until soft. Add all spices until they have cooked off slightly - be careful not to burn.

2. If making in slow cooker, put all ingredients except spinach (including onion/garlic/spice mix) into slow cooker, and cook on high for 4-5ish hours.

3. Add spinach 10 - 20 minutes before serving (depending how cooked you like it really. I added extra fresh spinach as serving - can never have too much spinach!)

Nutrition per serve:
264 calories
49 carbs
5 fat
14 protein