1. Heat the oil in a large pot over a medium heat. Add the onion and a little salt and cook for 5-6 minutes until translucent. Add the potatoes and cook for 4-5 minutes longer.
2. Stir in the curry powder, brown sugar, ginger, garlic and cayenne pepper. Cook for 30 seconds until fragrant. Pour in a splash of the stock and allow to bubble, using a wooden spoon to scrape up any sticky bits from the bottom of the pot.
3. Transfer to the slow cooker. Add the rest of the stock along with the chickpeas, peppers, cauliflower, tomatoes and some seasoning. Stir to combine.
4. The liquid should come about halfway up the sides of the bowl; add more stock or water if necessary. Cover and cook for on high for four hours, or on low for eight.
5. Stir in the spinach and coconut milk. Cover with a lid and cook for another 5-6 minutes until the spinach has wilted and everything is heated through. Taste and add extra salt and pepper as needed.
6. Serve with couscous or rice.

Per Serving
323kcals, 13.2g fat (9g saturated), 43.8g carbs, 11.3g sugars, 12.1g protein, 12.2g fibre, 0.229g sodium