Step 1 Load the slow cooker. Add the sweet potatoes, drained fire-roasted tomatoes, chopped onion, minced garlic, full-fat coconut milk, and vegetable stock to your 6-quart slow cooker. Stir everything together to combine. Add 1 teaspoon of kosher salt and give it one more stir.
Step 2 Cook without lifting the lid. Cover and cook on high for 4–5 hours or low for 6–7 hours until the sweet potatoes are completely tender. This part is important do not uncover the slow cooker during cooking. Every time you lift the lid, you lose heat and add 20–30 minutes to your cook time.
Step 3 Add the peanut butter and blend. Once the sweet potatoes are tender, uncover and stir in the ½ cup of creamy peanut butter until fully incorporated. Then use your immersion blender to blend the curry for just 10–20 seconds not until smooth, just until partially creamy. Alternatively, scoop 2–3 cups of the mixture into a regular blender, blend on high, and stir it back in.
Step 4 Finish and serve. Add the remaining ½ teaspoon salt, 2 cups of baby spinach, and 2 tablespoons of lime juice. Stir until the spinach wilts this takes about 2 minutes. Taste and adjust salt and lime as needed. Ladle into bowls and add your toppings.
