Ingredients

1 onion, finely chopped

2cm piece root ginger, peeled and grated

1 tsp cumin seeds

1 tsp black mustard seeds

4 garlic cloves, crushed

2 tbsp mild curry powder

500g cauliflower florets

1 large potato, peeled and cut into 1cm dice

100g passata  

300ml hot vegetable stock

400g can black eyed beans, drained and rinsed

100g fresh peas

150g baby leaf spinach, roughly chopped

Cucumber salad and freshly cooked plain basmati rice, to serve

Method

1.           Place all the ingredients except the peas and spinach in the slow-cooker pot. Season and cover with the lid.

2.           Cook on low for 6 hours.

3.           Uncover and stir in the peas and spinach, re-cover and cook for a further 30 minutes.

4.           Serve with the cucumber salad and basmati rice.