Potatoes, peeled and diced fairly smallish
Red pepper, diced
Chickpeas (canned or cooked)
Vegetable stock (I used Marigold Bouillion)
Nigella (black onion seed)
And then, mixed in a big teacup with water to make a paste, 1 tsp cumin, 1 tsp ground coriander, pinch of nutmeg, 1 tsp ginger, half a tsp cinnamon, half a tsp paprika, 1 tsp garam masala, a pinch of turmeric, salt and black pepper.
Prepare the potatoes, courgettes, pepper and chickpeas and put them into your slow cooker. In a frying pan, brown the onions and garlic, before adding the spice paste and allowing to cook through gently. Then add the passata and the onion seed, mixing it together thoroughly before pouring it into the slow cooker over the vegetables and chickpeas. Finally, top it up with vegetable stock, give it all a stir and then leave it to cook overnight. I did mine on high as I get up so early but you know your slow cooker best, adjust it to suit.