Heat olive oil over medium heat in a large skillet.
When hot, mix in onions, carrots, and salt. Cook until onions turn translucent, stirring occasionally (about 8 to 10 minutes).
Mix in ginger and garlic; cook until fragrant, stirring constantly (about 30 seconds).
Add curry paste and brown sugar to veggies. Cook, stirring constantly, for 2 minutes.
Transfer veggies to slow cooker, then add potatoes, chickpeas, broth, and vegan fish sauce. Mix well.
Layer red peppers over other ingredients, then top with cauliflower. Do not mix.
Cook curry for 5 to 6 hours on low heat, or until potatoes are tender. (Do not stir curry while it is cooking.)
Stir in coconut milk and spinach, mixing gently until spinach is wilted. Season to taste with additional vegan fish sauce (or salt), if needed.
Serve curry over rice, if desired, garnished with cilantro and limes. Enjoy!
If you use a slow cooker with a stove top safe insert, you can saute the veggies right in the insert. I have this Calphalon Slow Cooker, and I love how it saves me from cleaning an extra pan!I used Thai Kitchen Curry Paste for this recipe. Both red and green curry pastes work, so choose your fave. If you use another brand, you will need about ½ cup of paste.Make sure to dice the potatoes small ... about the same size as the chickpeas. Otherwise, they'll take longer to cook.For best results, don't mix the curry after you add the red pepper and cauliflower. This will help prevent the cauliflower from overcooking.Vegan Fish Recipe: soak 3 dried shiitake mushrooms in 1 cup boiling vegetable broth. When broth is cool, squeeze liquid from mushrooms, then discard them. Mix 1 cup soy sauce into broth. Store in refrigerator until needed.