v
5+ A Day

Kumara, Kale and Chickpea Korma

Kumara, Kale and Chickpea Korma
+

Kumara, Kale and Chickpea Korma

Serves: 4-6

Preparation: 15 minutes

Cooking: slow cooker on low for 4 hours to 5 hours

 

Ingredients

6 medium golden kumara, peeled and chopped
4 handfuls baby kale (or baby spinach)
1 onion, diced
1 Tablespoon korma curry paste
2 cans of tomatoes in juice
1 can chickpeas, drained
2 cloves garlic, crushed
1 Tablespoon grated ginger
2 teaspoons curry powder
2-3 teaspoons ground cumin
1 teaspoon garam masala
2 Tablespoons olive oil
Fresh coriander

 

Method

Heat the olive oil in a frying pan, add the onion, garlic, ginger, curry powder and cumin and cook until onion is see-through. Add to slow cooker

Peel and slice kumara, add to slow cooker along with the chickpeas and tomatoes

Cook on high for 4 hours or low for 6 to 8 hours, stir in garam masala and baby kale 30 minutes before the end of cooking

Serve with jasmine rice, a dollop of Greek yoghurt and fresh coriander