Updated: May 2, 2019
4 cups cauliflower florets
1 sweet potato cubed
2 cloves garlic crushed
1 brown onion diced
1 cup frozen peas
1 cup chickpeas
1 can organic coconut milk
3 tbs mild curry powder
1/2 cup organic liquid chicken stock
Place the onions, carrot sweet potatoes, cauliflower and chicken in your slow cooker
In a seperate bowl, add the coconut milk, chicken stock, garlic, curry powder and salt whisk together. Pour the mixture over the contents in the slow cooker then add the chick peas.
Cover the slow cooker and set to low for 6-8 hours, or high for 4-6 hours.
Before serving stir in green peas to warm turn off and allow to sit for 15 minutes.
Serve on basmati rice with some garlic naan and enjoy!