In a small saucepan, melt butter/oil. Add onions and cook on medium until lightly browned, about 5 min.
Remove onions and transfer to slow cooker. To cooker, add chickpeas, marinara, curry, cumin, garlic, ginger, veggies of choice, salt, and pepper. Set cooker to high and leave for 2-3 hours, or until chickpeas are soft.
Add in spinach just until wilted, 30 minutes.
To serve, ladel curry into bowls. Garnish each with a splash of coconut cream and coriander.