Slow Cooker Vegetable Curry with Chickpeas

INGREDIENTS

4 cups

cauliflower (cut in florets)

2 cups

Brussels sprouts (quartered)

sweet potato (peeled and diced)

red pepper (diced)

medium onion (diced)

15 oz

can chickpeas (drained)

15 oz

can tomato sauce (low sodium)

1/2 cup

light coconut milk

1/2 cup

chicken broth (low sodium or vegetable broth)

1 tbsp

cumin

1 tbsp

curry powder

1 tbsp

turmeric

1/2 tsp

cayenne (optional)

1/2 cup

frozen green peas

salt and pepper

plain yogurt (cilantro, sriracha and scallions - optional garnishes)