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Into a fry pan over medium heat, add a little bit of oil. Add 1 peeled and chopped brown onion, 1 large red apple, and 2 teaspoons of finely ginger. Cook, stirring, for about or until the onions and apples have softened.
Add 2 teaspoons of garlic (about 2 cloves) and stir in about 1/4 cup of mild curry paste. Stir this around for about . Season with a little salt and pepper.
Transfer the onion and apple mixture to a 5.5-liter slow cooker. Add 1 medium sweet potato (approx. 600g), peeled and , 1/2 small cauliflower (approx. 400g) broken into florets, 2 x 400g cans of drained and rinsed chickpeas, 1 x 400g can of tomatoes, and 1 3/4 cups of vegetable stock. Give that a gentle stir together.
Put on the lid and switch the slow cooker on. Cook on the high setting for , or on the low setting for about , until the vegetables are nice and tender. Do not take the lid off during cooking to allow to generate properly.
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 . Serve this rich and flavorful vegetable curry on a plate with some rice.
No Onion?
No Garlic (fresh)?
No Coconut milk?
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