1.Heat oil in large frying pan; cook leek and garlic, stirring, until leek softens. Add spices; cook, stirring, until fragrant. Add stock; bring to the boil.
2.Pour stock mixture into 4.5-litre (18-cup) slow cooker; stir in undrained tomatoes, kumara, carrot and coconut milk. Cook, covered, on low, for 4 hours.
3.Add sprouts and chickpeas to curry. Cook, covered, on high, about 40 minutes or until sprouts are just tender.
4.Stir in spinach and coriander. Season to taste. Serve curry with naan bread and lemon wedges.
If you don’t have a slow cooker, simmer on a low heat, covered, in a large heavy-based saucepan on the stove top for approximately 1 hour.Note