1 tablespoon oil
1 leek, sliced
1 onion, chopped
2 cloves garlic, chopped
2 teaspoons yellow mustard seeds
2 teaspoons ground cumin
1 tablespoon garam masala
1-2 teaspoons turmeric
1 1/2 cups liquid reduced-salt vegetable stock
2 carrots, sliced
1 large orange kumara, chopped
1/2 cauliflower, broken in florets
300g Brussels sprouts, halved
400g can no-added-salt chopped tomatoes
1 1/2 cups reduced-fat coconut cream (we used Trident)
420g can no-added-salt chickpeas, drained, rinsed
3 cups spinach
4 tablespoons fresh coriander, chopped, plus extra, to garnish
4 cups cooked brown rice
2 tablespoons flaked almonds, toasted
Total fat 13g
Saturated fat 6g
Dietary fibre 14g
1 Preheat slow cooker and turn to low. Heat oil in a non-stick pan and cook leek, onion and garlic until soft. Add spices and cook for a few more minutes. Add stock and bring to the boil.
2 Place all vegetables except spinach in slow cooker and pour over spicy stock. Add tomatoes and coconut cream. Cover and cook on low for 5-6 hours.
3 Add chickpeas and spinach with coriander and cook for 30 more minutes. Serve with rice and flaked almonds, garnished with extra coriander.
- Servings : 6
- Ready in : 405 Minutes
- Ingredient : Almonds, Brussels sprouts, Carrots, Cauliflower, Chickpeas, Coconut milk, coconut cream, coconut powder, Coriander, Garlic - fresh, Kumara, sweet potato, Leeks, Oil, oil spray, Onions, Rice, Spices - dried, ground, seeds, flakes, Spinach, Stock, Tomatoes - canned
Make it gluten free: Check spices are gluten free.
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