Chickpea and Lentil Curry
2 tins chickpeas
200g of red lentils
Tin chopped tomatoes
Butternut squash diced
2 potatoes diced
Vegetable stock
1 teaspoon of garlic paste, ginger paste, garam masala, ground coriander, chilli
powder, tandoori masala (optional), salt
½ tsp turmeric
Put all ingredients in slow cooker and cover with veg stock
– put on high for 2 hours and then leave on low overnight or for 4 hours
