1.Place onion, potato, carrot, capsicums, curry paste, split peas, curry leaves, tomato paste, tomatoes, stock and the water in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, about 8 hours. Season to taste.
2.Stir in sugar snap peas. Cook, uncovered, on low, for 10 minutes or until peas are tender. Stir in spinach.
3.Serve curry topped with yoghurt and sprinkled with coriander.
Not suitable to freeze. For a richer, more indulgent experience, serve curry topped with yoghurt and sprinkled with fresh coriander.
Note
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