Vegetable curry in a crock pot

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4 potatoes, peeled and diced 1 onion chopped 1 red pepper, chopped 2 large carrots diced 2 large tomatoes, chopped 1 6 oz. can tomoto paste 3/4 cup water 2 tbs. curry powder 2 tsp. cumin seeds 1/2 tsp. garlic powder 1/2 tsp. salt 3 cups cauliflower florets 1 10oz. pkg. frozne peas, thawed Place the potatoes, onion, pepper, carrots, and tomatoes in the Crock Pot. Slow Cooker. Stir in the tomatoe paste, water, curry powder, cumin seeds, garlic powder and salt. Mix well and add the cauliflower florets. Cover, cook on low for 8 t 9 hours. Stir in peas just before serving.