Slow Cooker Vegetable Curry Recipe with Sweet Potato & Chickpeas

INGREDIENTS

1 tsp

canola oil

1/2

medium onion, diced

Gala apple, diced

2 tbsp

minced ginger

garlic cloves, minced

1/4 cup

mild curry paste (such as Patak's)

sweet potato, peeled and cut into 1/2-inch dice (about 2 cups)

2 cups

small cauliflower florets

2 1/2 cups

low-sodium chickpeas

1 14 ounce can

petite diced tomatoes

low-sodium vegetable broth

1/2 tsp

ground pepper

1/4 tsp

salt

1/2 cup

lite coconut milk

1 1/2 cups

(lightly packed) spinach leaves, chopped