Ingredients:

  • 450g potatoes, peeled and cubed
  • 225g carrots, sliced into rounds
  • 170g yellow onion, diced
  • 450g cauliflower, cut into small florets
  • 425g chickpeas, drained and rinsed
  • 15g garlic, minced
  • 400ml full-fat coconut milk
  • 240ml vegetable broth
  • 411g diced tomatoes, with juices
  • 30ml coconut oil
  • 16g curry powder
  • 2g ground turmeric
  • 2g ground ginger
  • 6g salt
  • 1g black pepper
  • 60g fresh baby spinach
  • 150g frozen peas
  • 15ml lime juice
  • 10g fresh cilantro, chopped

Instructions:

  1. Combine the diced onion, garlic, potatoes, carrots, and cauliflower in the slow cooker.
  2. Stir in the coconut oil, curry powder, turmeric, ginger, salt, and black pepper until vegetables are well-coated.
  3. Pour in the diced tomatoes, vegetable broth, coconut milk, and drained chickpeas, then stir gently to combine.
  4. Secure the lid and cook on Low for 6 hours.
  5. Stir in the fresh baby spinach, frozen peas, lime juice, and chopped cilantro just before serving.