Ingredients:

  • 1 medium (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 2 cups (300g) sweet potato, peeled and cubed into 1-inch pieces
  • 2 cups (300g) cauliflower florets
  • 2 medium (120g) carrots, sliced into rounds
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1 can (14.5 oz / 411g) diced tomatoes, with juices
  • 1 can (13.5 oz / 400ml) full-fat coconut milk
  • 1 cup (240ml) vegetable broth (low sodium)
  • 2 tbsp (16g) mild curry powder
  • 1 tsp (2g) ground turmeric
  • ½ tsp (1g) ground cumin
  • ½ tsp (1g) red pepper flakes
  • 1 tsp (6g) salt
  • ½ tsp (3g) black pepper
  • 2 cups (60g) fresh baby spinach
  • 1 tbsp (15ml) fresh lime juice
  • ¼ cup (10g) fresh cilantro, chopped

Instructions:

  1. Dice the yellow onion, garlic, and ginger, and chop the sweet potatoes, cauliflower, and carrots into uniform pieces. Place the onion, garlic, ginger, sweet potatoes, cauliflower, carrots, and chickpeas into the slow cooker.
  2. Pour in the diced tomatoes, coconut milk, vegetable broth, curry powder, turmeric, cumin, red pepper flakes, salt, and black pepper. Stir well until vegetables are fully submerged.
  3. Cover with the lid and cook on Low for 6 hours or High for 3 hours, until the sweet potatoes are tender when pierced with a fork.
  4. Turn the slow cooker to 'Off' or 'Warm.' Stir in the fresh baby spinach and let the residual heat wilt the leaves for about 2 minutes.
  5. Stir in the fresh lime juice and garnish with chopped cilantro before serving.