Begin by dicing the onion and peeling the sweet potato, then cutting it into bite-sized cubes. In your slow cooker, combine the onion, garlic powder, fresh ginger, ground turmeric, Madras curry powder, garam masala, and kosher salt. Add the sweet potato, drained chickpeas, cauliflower florets, tomato paste, coconut milk, and vegetable broth, creating a colorful, fragrant base for your Savory Slow Cooker Vegetable Curry.

Using a large spoon, gently stir the mixture in the slow cooker to ensure all ingredients are evenly distributed. This not only helps to amalgamate the spices and flavors but also gives a beautiful presentation.

Cover the slow cooker with its lid and set it to cook on high for 3-4 hours or low for 4-5 hours. The key here is to make the curry come together.

Once the cooking time has elapsed, carefully remove the lid and stir in the fresh baby spinach and frozen peas. Add the remaining coconut milk and a squeeze of fresh lime juice, adjusting salt to taste.

Ladle the warm, creamy curry into bowls, savoring the delightful aroma wafting through your kitchen. You can serve it as is, or alongside fluffy rice or warm naan.