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 its fat and carbs. This recipe uses coconut cream which is about 25% fat and 2% carbs. If you can't find coconut cream a quick replacement can be made by placing full fat coconut milk in the fridge. Open the can carefully and scoop out this cream and fat that has risen to the surface.Cashews - included for the authentic garnish for serving but are optional because cashews are a high-carb nut. Cashews are NOT included in the nutrition panel above.