Slow Cooker Vegetable Chickpea Curry

I have made this a couple of times and every time I wonder why I don't make it more!! If you want a non-veg alternative I bet some chicken would be great!

• Ready In: 4 hrs
• Serves: 4-6

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)

Directions

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.