Slow-cooker fruity chickpea curry recipe

Method

1. Heat the oil in a frying pan over medium-high heat. Cook the onion for 4-5 mins until beginning to brown. Add the curry paste and fry for 2 mins. Turn off the heat.
2. Tip the onions and curry paste into the slow-cooker and add the chickpeas, carrot, parsnip and frozen cauliflower. Season with salt and black pepper and pour over the vegetable stock.
3. Stir well and turn to the ‘low’ setting. Leave to cook for 6-8 hrs, stirring occasionally if possible.
4. About an hour before you plan on eating, add the frozen mango and the Greek yogurt. Stir well and allow to cook on ‘low’.
5. Put the rice into a saucepan and pour over 350ml boiling water from the kettle. Bring to the boil, cover with a lid and cook over low heat for 15-18 mins, swirling the pan occasionally, until cooked. Set aside with the lid on to keep warm.
6. Ladle into bowls to serve, swirling a little extra yogurt through the top, if you’d like.

• Tip: If not using a slow-cooker, follow up until the end of Step 1, then instead of adding to the slow-cooker, tip into a large saucepan and add the rest of the veg and the stock. Simmer for 30-40 mins, stirring regularly until tender. Add the mango and yogurt and cook for another 5 mins before serving.

• See more Slow-cooker recipes