Combine the garlic, chilli, curry paste, cumin, turmeric, tomatoes and stock in the slow cooker. Stir in the onion, carrot, sweet potato, cauliflower, broccoli, eggplant and chickpeas. Cover and cook on high for 2 hours, or until all the vegetables are tender.
Add the peas and stir through the coconut milk. Cover and cook for a further 10 minutes, or until the peas are just cooked.