Vegetable Crockpot Curry

 Ingredients

• 4 cups cauliflower cut in florets
• 2 cups Brussels sprouts quartered
• 1 sweet potato peeled and diced
• 1 red pepper diced
• 1 medium onion diced
• 15 ounce can chickpeas drained
• 15 ounce can tomato sauce low sodium
• 1/2 cup light coconut milk
• 1/2 cup chicken or vegetable broth low sodium or vegetable broth 1 tablespoon cumin
• 1 tablespoon curry powder
• 1 tablespoon turmeric
• 1/2 teaspoon cayenne optional
• 1/2 cup frozen green peas
• salt and pepper to taste
• plain yogurt cilantro, sriracha and scallions - optional garnishes

Instructions

1. Place vegetables, chickpeas, tomato sauce, coconut milk, chicken broth and spices in the slow cooker and heat on Low for 8 hours or on High for 4 hours.

2. Before serving stir in green peas to warm.

3. Check for seasoning and adjust accordingly.

4. Serve over brown rice or grain of choice (or on own) with yogurt, cilantro and scallions. Sriracha doesn't hurt either.