Slow Cooker Vegetable Chickpea Curry - cooking recipe

Ingredients

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)

Preparation

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