Ingredients

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

Directions

1. In a 3 1/2- or 4-quart slow cooker, combine cauliflower, garbanzo beans, green beans, carrot, and onion. Stir in broth and curry powder.

2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Stir in coconut milk and basil. Makes 4 to 6 servings.