• Heat the oil in a large heavy-bottomed flying pan over medium-high heat. If you're using an Instant Pot, this can be done directly in the pot using the sauté function.
  1 teaspoon extra virgin olive oil
• Add the onion, and sauté until translucent - about 5 minutes.
  1 medium yellow onion
• Stir in the curry powder, ginger, garlic, salt, and cayenne pepper, and cook for about 1 minute. 
  1 Tablespoon curry powder, 1 Tablespoon fresh ginger, 3 cloves garlic, ¼ teaspoon cayenne pepper, 1 teaspoon sea salt
• Remove the onions from the heat, and scrape them, along with all of the spices, into the slow cooker. If any of the spices are stuck to the pan, you can rinse it out with a bit of vegetable broth. 
• Add the chickpeas, peppers, potato, cauliflower, tomatoes, and broth.
  2 medium yellow potatoes, 2 cups vegetable broth, 2 14 oz cans chickpeas, 1 medium red bell pepper, 1 medium green bell pepper, 1 medium head cauliflower, 2 14 oz cans diced tomatoes

Slow Cooker Instructions

• Cover, and cook on HIGH for 4 hours.

Instant Pot Instructions

• Seal the Instant Pot and set to manual HIGH PRESSURE for 5 minutes. When the pressure cooking cycle is complete, use the quick release.

To finish

• Stir in the spinach bit by bit to allow it to wilt. 
  1 8 oz bag baby spinach
• Stir in the coconut milk. 
  1 14 oz can coconut milk
• Taste, and season with salt and pepper. 
• Serve over rice, or with naan bread.