Vegan slow-cooked vegetable curry

Preparation Time: 20 minutes
Total Time: 20 minutes plus 4 hours on high or 6-8 hours on low
Serves: 6-8
Thank you to Cooktop Cove for this favorite recipe!
Ingredients
Vegetable oil
1 brown onion, small, diced
1 red apple, diced
2 teaspoons ginger, finely minced
2 teaspoons garlic, minced (about 2 cloves)
1/4 curry paste — spice level to taste
Salt, to taste
Pepper, to taste
21 ounces (600 grams) sweet potato (about 1 medium-sized), peeled and diced into 1/2-inch (1 centimeter) pieces
1/2 head of cauliflower, cut into florets
2 cans chickpeas, drained and rinsed, 14 ounces (400 grams) each
14 ounces (400 grams) canned tomatoes, diced
1-3/4 cups vegetable stock
1/2 cup coconut milk
2 handfuls baby spinach leaves
Directions
1. With vegetable oil in frying pan, set to medium heat and add onion, apple, and ginger. Cook until onions and apples have softened (7-8 minutes), stirring occasionally.
2. Stir in garlic and curry paste. Cook and stir for an additional 2-3 minutes.
3. Remove from heat and put mixture into 5-6 quart (5.5 liters) slow cooker. Add sweet potato, cauliflower florets, chickpeas, tomatoes and vegetable stock. Gently mix all ingredients.
4. Cook until vegetables are tender — about 4 hours with the slow cooker on high, 6-8 hours with the slow cooker on low. Do not remove lid from the slow cooker during this time.
5. When cooking time has been reached, remove lid and add coconut milk and spinach leaves. Replace lid, cook for an additional 15 minutes. Serve hot.
Chilcott’s versatile curry can be made with almost any favorite vegetable. Alter the flavors and heat level by trying out different curry pastes or adding additional spices to suit your taste. Eat as is or serve over rice for a flavorful vegan feast!