Slow cooker Vegan Chickpea and Potato Curry

Serves 4


  • 1 can of chickpeas – drained
  • 100g new potatoes – quartered
  • 1 large onion – roughly chopped
  • 2 garlic cloves – finely chopped
  • 2 tsp vegan organic bouillon powder (8g worth)
  • 2 tsp paprika
  • 1 tsp garam marsala
  • 1 tsp allspice
  • 2 tsp curry powder
  • 1 tsp ground cumin
  • 1 can chopped tomatoes
  • 200ml boiling water to mix with the vegan stock powder
  • Sprinkle of coriander leaves


  1. Place all the curry ingredients into a slow cooker and set to low for 5 hours.  If I’m around I will stir it once, but if not don’t worry it will cook just fine.  This can be cooked on the stove top and then transferred to a low heat oven for same time if no slow cooker.  Ensure you use a large oven proof saucepan with a lid.
  2. When you are ready to serve, prepare 100g of kale, 50 g spinach and 7g of pine nuts (1sp) per person, and stir fry in a little rapeseed oil or coconut oil (1sp) for a few minutes.  Toast some wholemeal Pitta (3sp) to enjoy with this.
  3. Serve the curry with the greens straight away.

TIP – You can blend any of the curry leftovers the next day to make a nice thick soup, just add a little more boiling water to thin the mixture out to a soup consistency.