Easy Slow Cooker Curry

I don’t know about you, but these last few weeks have left me craving warm soups and curries. I had great intentions today to try out some new recipes; however, once I came home I had curry on my mind. Standing in front of my pantry and assessing what I had on hand, I then set out to make a ridiculously easy curry recipe. After sautéing onion and garlic, I then dumped the rest of the ingredients into the slow cooker to gently simmer for the afternoon. About half an hour prior to eating, I then tossed in fresh spinach to gently wilt.

This can be served on its own or over rice. This can also be made in one large saucepan and eaten right away. I love how the flavours deepen when allowed to simmer over several hours, and, of course, I love how the house smells so warm and welcoming.

Curry in a hurry, or slow and mellow
1 tablespoon coconut oil
1 onion, diced – approx 1 1/2 cups
3 cloves garlic – minced
1 tablespoon fresh ginger – minced
1 tablespoon good curry (I like Kurundu)
1 teaspoon sea salt
1 tablespoon maple syrup (I like McCutcheon’s)
1 28 oz. can diced tomatoes (I like Eden Organic, Harvest Sun and Vita Bio)
2 cans cannellini beans (you could also use garbanzo, navy or whatever you have on hand)
1 can full-fat coconut milk
4 cups spinach

Saute onion and garlic in coconut oil. If eating right away, add remaining ingredients (except spinach) and bring to a gentle boil. Reduce heat, simmer, then add spinach just until it wilts.
If using a slow cooker, add curry and ginger to onion mixture and stir until fragrant. Place in slow cooker, and add remaining ingredients except spinach. Set on low for 4 to 6 hours. About half an hour before eating, add spinach and stir until wilted. Serve on its own or over rice.