Sweet Potato & Chickpea Vegetable Curry

• 1 tsp canola oil
• 1/2 medium onion, diced
• 1 Gala apple, diced
• 2 tbsp minced ginger
• 2 garlic cloves, minced
• 1/4 c mild curry paste
• 1 sweet potato, peeled and cut into 1/2-inch dice
• 2 c small cauliflower florets
• 2 1/2 c low-sodium chickpeas
• 14 oz can petite diced tomatoes
• 14 oz vegetable broth
• 1/2 tsp ground pepper
• 1/4 tsp salt
• 1/2 c lite coconut milk
• 1 1/2 c packed spinach leaves, chopped

Heat the canola oil in a large nonstick skillet set over medium heat. Add the onion, apple and ginger, and cook until they are tender, 7 to 8 minutes.

Add the garlic and cook for 30 seconds. Stir in the curry paste and cook, stirring, for 3 minutes.

Transfer the onion mixture to a slow cooker.

Add the sweet potato, cauliflower, chickpeas, diced tomatoes and vegetable broth to the slow cooker.

Cook on HIGH for 6 hours, or until the vegetables are tender.

Stir in the coconut milk and spinach, and heat. Serve.