Preparation time is 15minutes
Cook time is 7hours 15minutes
Total time is 7hours 30minutes
Serve is for 4 people
Difficulty level: 3 out of 4
17 Ingredients
Number of servings
4
- 2tablespoons sunflower oil
- 1 large onion, sliced
- 1teaspoons cumin seeds, crushed
- 4 cardamom pods, crushed
- 1teaspoons black onion seeds
- 1teaspoons ground turmeric
- 1/2teaspoons ground cinnamon
- 1 fresh root ginger, 2.5 cm piece, peeled and finely chopped
- 400grams chopped tomatoes
- 1 1/4 cup vegetable stock
- 1teaspoons caster sugar
- 750grams baby new potatoes
- 100grams baby leaf spinach
- 1 pinch salt
- 1 pinch pepper
- 1 leaves coriander (to garnish)
- 4 warm naan bread (to serve)
Method
Step 1 of 4
Preheat the slow cooker if necessary; see the manufacturer's instructions. Heat the oil in a large frying pan, add the onion and fry, stirring, for 5 minutes or until lightly browned.
Step 2 of 4
Mix in the cumin seeds, cardamom pods and seeds, onion seeds (if used), ground spices and ginger. Cook for 1 minute, then mix in the tomatoes, stock, sugar and season with salt and pepper. Bring to the boil, stirring.
Step 3 of 4
Cut the potatoes into thick slices or halves (if they are small) so that all the pieces are of a similar size. Transfer to the slow cooker pot and pour the sauce over the top. Cover and cook on high for 6-7 hours or until the potatoes are tender.
Step 4 of 4
Add the spinach and cook, still on high, for 15 minutes more until it is just wilted. Stir the curry and serve sprinkled with torn coriander leaves and accompanied with warm naan bread and a lentil dhal and plain rice, if liked.
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