Peel and dice the sweet potato into 3 cm cubes and put into the slow cooker along with the drained chickpeas. Dice the onion and peppers and add to the pot along with the crushed garlic.
In a bowl mix the herbs and spices (paprika, turmeric, chilli powder, ground ginger, garam masala, curry powder, coriander, salt, pepper and sugar) then pour in the passata, yogurt and cream and mix this all together well to form the curry sauce. Once combined pour over the vegetables in the cooker.
Set the slow cooker to low and leave for 7½ hours. After this time add the spinach to the pot and stir through, replace the lid and leave for another 30 minutes.
Serve immediately with basmati or pilau rice and a sprinkle of coriander.
Video
Notes
Gluten Free - This dish does not contain gluten.
This recipe makes a medium curry but if you prefer adding more spice, then a stronger chilli powder can be used or a freshly diced red chilli pepper. I always taste a little of the fresh chilli first before adding to gauge the heat as they can vary widely!