Amazingly delicious vegan curry with new potatoes, chickpeas (garbanzo beans) and beet greens (beet leaves). Slow cookers may well have been made for curries.
I have fallen in love with this curry. It’s so flavourful. It’s a super dish for Lent (today is Holy Monday and we’re building up to Easter here in Greece) because it’s filling, nutritious, tasty and completely satisfying. It is of course also vegan (most Greek Lenten recipes are also vegan, apart from those that contain seafood and honey – these are allowed during Lent). Regardless of all that, this curry is one that you’ll want all year round. And it’s a fab way to eat up the leaves of whole beets. Please don’t say you throw them away? They are super good for you you know!
So, here goes. And check out these instructions. Just throw it all in the slow cooker and off you go for a nice coffee or a walk in the park. Can’t go wrong with that.