Veggie Curry

This Veggie Curry was on the menu for dinner last night! Still this morning , the house is smelling of ginger, spices, and curry....I love it! Especially since there is more than enough for left overs the next day.
Here is the Ingredients:
2 medium white onions (diced)
2 sweet potatoes(cubed)
3 large carrots(cubed)
1 cup collard greens
1 cup broccoli florets
1 cup chick peas (fresh or canned)
1 large ripe tomato (diced)
1 cup cooked Quinoa
1/2 cup vegetable broth
1/4 cup extra virgin olive oil
1 heaping tablespoon of extra virgin coconut oil
1 tablespoon of minced ginger
1 tablespoon of fennel seeds
1/4 teaspoon of cinnamon
1/4 teaspoon of tumeric
2 tablespoons of curry powder
1/4 teaspoon of cumin
pinch of cayenne pepper
generous sea salt to taste

In a large crock pot saute the onions and ginger with the coconut oil for about 5 minutes. Then add all the spices (cinnamon, tumeric, curry powder, cumin, cayenne,salt and fennel seeds) Coat with the onion , ginger, coconut oil mix. Add the olive oil and diced tomato and stir. Then add the vegetable broth. Let simmer for about 2 minutes. Add the sweet potatoes and carrots and stir. Allow to cook for about 30 minutes on medium to low heat.
While the curry is cooking prepare the quinoa. 1 cup of quinoa to 1 1/4 cups of water or vegetable broth. Allow to cook and set aside when finished.
Test the sweet potatoes and carrots. You should be able to pierce them easily with a fork. If they are ready;then add the broccoli, collard greens, and chick peas to the curry. Stir and allow to cook for another 15 minutes...
Serve over a bed of quinoa and garnish with a sprinkle of raw pumpkin seeds.