Simple & Delicious vegan slow-cooker sweet potato and chickpea curry recipe

This is a quickly prepared, slow-cooker curry suitable for vegans, vegetarians and non-vegetarians alike. It takes just 5 minutes to prepare, chuck all ingredients into the slow cooker, combine and leave for 8 hours.
Serve & enjoy
Serves 6-8

Recipe Ingredients
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2 brown onions, chopped
5 cloves of garlic, minced
1 large sweet potato (2 cups) diced
1 large broccoli head, cut into florettes (2 cups)
2 400g tins of chickpeas, drained and rinsed
1/2 cup quinoa
3 tsps tamari sauce
2 400ml tins of coconut milk
2 400g tins of chopped tomatoes
3 heaped tsps medium curry powder
1/2 – 1 tsp chilli flakes

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Equipment used in this video can be found at the following links:
5.7 litre Crockpot Slow-Cooker https://amzn.to/2GWdFWH
Kitchen Craft Colourworks Measuring Cup Set https://amzn.to/2TcI3Tw
Kitchen Craft Colourworks Measuring Spoon Set https://amzn.to/2TapMpP
Joseph Joseph Chop2Pot plus Folding Chopping Board https://amzn.to/2UjRflw
Kitchen Craft Colourworks Silicone Headed Spatula https://amzn.to/2VspffA

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