Slow Cooker Vegetable Chickpea Curry

• 3 cups cauliflower florets, chopped
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1 cup loose-packed frozen cut green beans
• 1 cup sliced carrot
• 1/2 cup chopped onion
• 1 (14 ounce) can vegetable broth
• 2 -3 teaspoons curry powder
• 1 (14 ounce) can light coconut milk
• 1/4 cup shredded fresh basil leaf
• cooked brown rice (optional)

1. In a 3/5 or 4 quart slow cooker, combine cauliflower, chickpeas, green beans, carrots and onion. Stir in broth and curry powder.
2. Cover and cook on low-heat setting for 5-6 hours or on high-heat for 2.5 to 3 hours.
3. Stir in coconut milk and shredded basil leaves.
4. Spoon rice, if using, into bowls, and ladle curry over the top.

cauliflower, chickpeas, loosepacked, carrot, onion, vegetable broth, curry powder, light coconut milk, fresh basil leaf, brown rice

Taken from www.food.com/recipe/slow-cooker-vegetable-chickpea-curry-497109 (may not work)