Place the first 5 ingredients in the slow cooker dish. The spinach and cashews are added at the final stage.
Stir and cook on LOW for 6-10 hours or HIGH for 4-6 hours.
Stir occasionally to allow the flavours to mix.
Ten minutes before serving, add the spinach to the chicken coconut curry and stir through. The spinach will wilt and cook. You may not fit all the spinach in one go, but wait for the first handful to wilt then add more and stir again.
Serve with cauliflower rice and garnish with cashews (optional) or a sprinkle of coconut threads.
Coconut cream - each brand varies widely in their fat content and thickness.This recipe uses coconut cream which is about 25% fat and 2% carbs. Be aware some brands call themselves coconut cream but in fact their fat content is only about 10% so is more like coconut milk.Cashews - for serving are optional and NOT included in the nutriton panel above.