Curry chicken quinoa bowl

1 onion, diced

2 tsp garam masala

1 (20ml) Tbsp curry powder

3/4 cup quinoa

3/4 cup water

2 garlic cloves, sliced

8 chicken thighs

400g tin of tomatoes

1 small eggplant, diced

In slow cooker on low, 8 hours.

To serve:
Coriander

Squirt of lemon
Almond flakes
Yoghurt or quark