Pumpkin and chickpea curry

This super slow-cooker vegetable curry is heaven to come home to on a winter weeknight.

Curry mix

2 Tbsp	Canola oil
1	Diced onion
2 cloves	Garlic, sliced (Main)
1 Tbsp	Freshly grated ginger (Main)
3 tsp	Curry powder (Main)
1 tsp	Cumin seeds

Vegetables

400 g	Pumpkin (Main)
1 can	Chickpeas
2 cans	400g can chopped tomatoes
200 g	Spinach leaves, washed and chopped

Directions

1. Heat the oil in a non-stick frying pan. Sauté the onion until limp then add the garlic, ginger, curry powder and cumin seed. Cook for 1 minute. Tip into a slow cooker.
2. Cut the pumpkin into 3 cm chunks. Add to the cooker with the chickpeas, tomatoes and salt. Stir well.
3. Cover and cook on low for 6 hours or high for 3-4 hours.
4. Just before serving stir in the spinach. Cover and cook until limp.
5. Serve on rice or with pappadums.