In a bowl, add the garlic, onion, ginger, paprika, coriander, curry powder, tomato paste, coconut milk, sea salt, and black pepper and stir to combine.

In a 4- to 6-quart slow cooker, arrange the bell pepper, cauliflower florets, eggplant, zucchini, and tomato. Pour the spice mixture over the vegetables and stir well to coat the vegetables with the mixture.

Cover and cook on LOW for 4 hours. Serve topped with the parsley for garnish.