2 medium sweet potatoes - approx 500g, cubed
1/2 cauliflower, separated into florets
1 onion, chopped
400g chickpeas
400g chopped tomatoes
400g coconut milk
2 tbsp peanut butter
1 tbsp tomato puree
2 tsps grated ginger
2 cloves garlic, crushed
1 tbsp curry powder of choice
1-2 tsp each of ground cumin, chilli powder, ground coriander & turmeric
1/2 tsp chinese 5 spice
salt and pepper
200ml - 400ml water to reduce thickness of sauce


The method for this couldn’t be easier!

  1. Put all the ingredients into a slow cooker or oven-proof casserole.
  2. Slow cook on low for 8 hours or simmer on the hob for approx. 1 hour or cook for 1 -2 hours in a preheated oven at 160°C or 140°C fan until cauliflower and sweet potato are just tender.
  3. Serve on its own or with rice or naan bread.