1 teaspoon olive oil
1/4 cup onion, diced
1 tablespoon red curry paste
salt and pepper to taste
1 tablespoon curry powder
1 tablespoon ginger paste
3 garlic cloves, minced
2 cups vegetable broth
2 (15.5-ounce) cans chickpeas, drained and rinsed
1/2 medium head of cauliflower, cut into bite-sized florets
1 14.5 oz can diced tomatoes with their juices
1 (10-ounce) bag baby spinach
1 can coconut milk
Heat the oil in a skillet over medium heat. Sauté the onion until translucent, about 5 minutes. Stir in the curry, ginger paste, garlic, and cook until fragrant, about 30 seconds. Pour in 1/4 cup of broth and scrape up any toasty bits from the bottom of the pan. Transfer the mixture into the slow cooker.
To the slow cooker, add the rest of the broth, chickpeas, cauliflower, tomatoes with their juices, red curry paste, salt and pepper to taste. Stir to combine. Cover and cook for 4 hours on HIGH.
Stir in the spinach and coconut milk. Cover with lid for a few more minutes to allow the spinach to wilt. Taste and correct the salt and other seasonings as needed.