Curry Vegetables in Crock Pot

Erin made this and it was very yummy. She served it over rice. You can vary the vegetables to whatever you have on hand.
Ingredients
3 lbs (1½kg)	chopped fresh vegetables (see note below)
½ cup	frozen peas
1	clove garlic
13oz (400g)	diced canned tomatoes
1½ cup	vegetable stock
15oz (470g)	can chickpeas, drained and rinsed
2 tbsp	curry powder (this makes it medium - use more or less to your liking)
1 tsp	ground coriander (cilantro) seeds
1 cup	coconut milk
Method
1.	Put all the vegetables, tomato, garlic, and chickpeas into the crock pot.
2.	Combine the stock, coconut milk, curry powder and coriander. Then add to the crock pot.
3.	Give it a quick stir to combine.
4.	Cover and cook for 10-11 hours on Low.
Notes
Serves 4-6 For vegetables we used - 3 carrots ½ bell pepper (capsicum) 2 zucchini (courgette) 3 potatoes green beans