Ingredients:

  • 2 tbsp coconut oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp garam masala
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1/2 tsp Kashmiri red chili powder
  • 2 cups cauliflower florets, bite-sized
  • 2 medium potatoes, peeled and cubed into 1-inch pieces
  • 1 large carrot, sliced into rounds
  • 15 oz can chickpeas, drained and rinsed
  • 14.5 oz can diced tomatoes, with juices
  • 1 cup vegetable broth, low sodium
  • 13.5 oz can full-fat coconut milk
  • 2 cups fresh baby spinach
  • 1 tbsp lime juice
  • 1/2 tsp sea salt

Instructions:

  1. Heat coconut oil in a skillet over medium heat. Add diced onion and sauté until translucent, approximately 5 minutes.
  2. Stir in the minced garlic and grated ginger, cooking for 60 seconds until fragrant.
  3. Add garam masala, turmeric, cumin, and Kashmiri red chili powder. Stir constantly for 1 minute to bloom the spices until the oil turns deep orange.
  4. Transfer the aromatic spice mixture into the slow cooker.
  5. Add cauliflower, cubed potatoes, sliced carrots, drained chickpeas, diced tomatoes with juices, and vegetable broth to the slow cooker. Stir to combine.
  6. Cover and cook on High for 4 hours or Low for 8 hours.
  7. Stir in the full-fat coconut milk and baby spinach. Cook for an additional 10-15 minutes until spinach is wilted.
  8. Finish by stirring in the lime juice and sea salt. Adjust seasoning to taste before serving.