Crockpot Curry

I love the crock pot!  It is so wonderful to put delicious ingredients in a pot, walk away, and voila: a hot meal is ready in 4-6 hours.  Amazing!
This is one of my absolute faves.  So much depth of flavor.  Savory with a hint of sweetness.  Comfort food with a twist.

Ingredients:
1 can coconut milk
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 russet potato, cubed
3 garlic cloves, minced or finely chopped
1/2 head of cauliflower, cut into florets
1/2 bag of fresh spinach
6 tomatoes, quartered (or a can of diced tomatoes) (or 1 tbsp of tomato paste)
1/2 can of chicken broth
4-6 bone-in chicken thighs
2 tbsp. of curry powder
1 tsp. coriander
1 tsp. cumin
1 tsp. Garam Masala (optional)
1/2 tsp. ginger
A few dashes of hot sauce
Salt and pepper
White rice

Season both sides of the chicken thighs with salt and pepper then sear them in a skillet with a bit of olive oil over medium-high heat for about 4 minutes per side, until golden brown.  Put all your liquids and spices into the crock pot and stir to combine.  Then add chicken, then all the veggies.  Cover and let it go for 4 hours on high or 6 hours on low.  Time may vary depending on your crock pot.  Stir in the spinach just before serving.  We like to eat this over white rice but it tastes great on it's own.
This recipe is totally flexible.  You can add or delete almost any of the veggies and make it your own. 

Some suggestions: 
add diced eggplant
use sweet potatoes instead of russet
add a can of diced green chilis
add a can of chickpeas

Bon Appetit