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Use your slow-cooker to make this fruity chickpea curry. Chickpeas and cauliflower are cooked in a rich, gently-spiced sauce with mango. Serve with rice and grab a fork. See method
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Tip: If not using a slow-cooker, follow up until the end of Step 1, then instead of adding to the slow-cooker, tip into a large saucepan and add the rest of the veg and the stock. Simmer for 30-40 mins, stirring regularly until tender. Add the mango and yogurt and cook for another 5 mins before serving.
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