In a fry pan over medium heat, add Vegetable Oil (to taste), Yellow Onion (1), Red Apple (1) and Fresh Ginger (2 teaspoon). Cook for 7-8 minutes, or until the onions and apples have softened.
Add Garlic (2 clove) and Curry Paste (1/4 cup). Stir for 2-3 minutes. Season with Salt and Pepper (to taste).
Transfer onion and apple mixture to slow cooker. Add Sweet Potato (600 gram), Cauliflower (400 gram) broken up into florets, Canned Chickpeas (30 ounce), Canned Diced Tomatoes (14 ounce) and Vegetable Stock (1 3/4 cup). Stir together.
Cover and cook on high for 4 hours, or on low for 6-8 hours, until vegetables are tender.
Stir in Coconut Milk (1/2 cup) and Fresh Baby Spinach (50 gram). Cover and allow to stand for 15 minutes.
Serve with White Rice (to taste) and enjoy!