1In a saute pan, heat the oil until hot. Add the carrots and onion and saute for 3-4 minutes. Add the garlic, curry powder, cumin, garam masala, and turmeric to the pan. Continue to cook for 2 minutes more, until the spices become more fragrant.
2Next remove the vegetables from the pan and transfer to slow cooker. Add potatoes, pumpkin, sweet potato, green beans, chickpeas, tomatoes and vegetable stock to slow cooker.
3Set the slow cooker on low and cook for 5 1/2 hours. Add the peas and coconut milk and cook for 15 minutes more. Serve with rice.