This is a winter winner! While I was home last week, I cooked this one up for the family. I prepared it at lunch time and let it cook in Mum’s ancient crock pot until dinner time. I wish I had taken a photo of the crock pot. It’s a lovely burnt orange colour! She has had it for years and it still works like a dream.
1 tbs veggie oil
1 medium leek sliced thickly
2 cloves garlic, crushed
2 tsp black mustard seeds
2 tsp ground cumin
2 tsp garam masala
1 tsp ground turmeric
1 ½ cups veg stock
1 can diced tomatoes
1 large sweet potato chopped coarsley
400 ml coconut milk
1 large carrot chopped coarsely
375g Brussels sprouts halved
1 can chickpeas drained & rinsed
150g baby spinach leaves
½ cup coarsely chopped fresh coriander
What to do:
1. Heat oil in large frying pan; cook the garlic and leek, stirring until leek softens. Add spices and cook, stirring until fragrant. Add vegetable stock and bring to the boil.
2. Pour the leek/stock mixture into a slow cooker/crock pot. Add the can of tomatoes, sweet potato, carrot and coconut milk. Leave this to cook, covered, on low heat for four hours. Longer is fine.
3. Forty minutes prior to eating, add the Brussels sprouts and chickpeas. Cook covered on high for forty minutes or until sprouts are just tender.
4. Stir in the spinach and coriander and let wilt. Season to taste and serve with naan or poppadums or even just some nice bread to dip.