Pour vegetable broth and coconut milk into crockpot. Add tomato paste, butter, curry powder, brown sugar, ginger salt and cinnamon. Whisk until well combined.
Rinse quinoa and lentils in a fine mesh sieve. Add to crockpot along with the cauliflower, onion, carrot and garlic. Stir to combine.
Cover and cook on low for 7-8 hours, or until lentils are tender.