After my trip to Berlin I really loved this curry. I remember making it for the blog before, but either I deleted it or I never posted it, but I can’t seem to find it.

So I decided on making it again, because I really like it and I felt like eating a curry again. Since I was busy reading ITIL I decided on making it in the slow cooker. The only thing that makes it a bit weird is that you have to stir in the spinach because I didn’t feel like it was gonna shrink enough before my potatoes would have gotten to soft.

What do you need (2 servings)

  • 500 gr. of spinach
  • 1 can of chickpea’s
  • 1 or 2 sweet potatoes depending on size
  • 1 can of coconut milk
  • 2 red onions
  • 2 tablespoons of curry paste

Turn on the slow cooker and open up the can of coconut milk, mix it together with the curry paste and set aside. Cut the onions and potatoes into chunks. The potatoes should be around 1x1cm.


Put the onions, potatoes and chickpea’s in the slow cooker and pour over the coconut milk. Put the lid on and leave to cook for a few hours, depending on your type of slow cooker. Mine took about 3 hours on a higher heat.


When the potatoes are nearly done cut up the spinach, you don’t want the full leaves in it. Or at least I don’t like it. Put them in the slow cooker and stir them in and put the lid back on. Leave to cook until the potatoes are done, the spinach only needs heating anyways.


Serve into a nice deep plate and sprinkle over some koriander.