Step-by-Step Instructions

1. 1.Sauté Aromatics and Apple

   Into a fry pan over medium heat, add a little bit of oil. Add 1 peeled and chopped brown onion, 1 large diced red apple, and 2 teaspoons of finely minced ginger. Cook, stirring, for about 7 to 8 minutes or until the onions and apples have softened.

2. 2.Add Garlic and Curry Paste

   Add 2 teaspoons of minced garlic (about 2 cloves) and stir in about 1/4 cup of mild curry paste. Stir this around for about 2 to 3 minutes. Season with a little salt and pepper.

3. 3.Combine Ingredients in Slow Cooker

   Transfer the onion and apple mixture to a 5.5-liter slow cooker. Add 1 medium sweet potato (approx. 600g), peeled and diced, 1/2 small cauliflower (approx. 400g) broken into florets, 2 x 400g cans of drained and rinsed chickpeas, 1 x 400g can of diced tomatoes, and 1 3/4 cups of vegetable stock. Give that a gentle stir together.

4. 4.Slow Cook

   Put on the lid and switch the slow cooker on. Cook on the high setting for 4 hours, or on the low setting for about 6 to 8 hours, until the vegetables are nice and tender. Do not take the lid off during cooking to allow steam to generate properly.

5. 5.Finish and Serve

   After cooking, take off the lid and give the curry a quick stir. Stir through 1/2 cup of coconut milk and a couple of big handfuls of baby spinach leaves. Pop the lid back on and allow it to stand for about 15 minutes. Serve this rich and flavorful vegetable curry on a plate with some rice.