Vegetable Chickpea Curry Stew

4 cups cauliflower, cut into small pieces
2 cups sliced carrots
2 cups frozen green beans
1 onion, diced
1 can chickpeas (garbanzo beans), rinsed
1 can vegetable broth
3 tsp curry powder

Combine in a slow cooker.  Cook on low for 5-6 hours.

Add:
1 can lite coconut milk
2 tsp dried basil

Heat through.  Serve alone or over rice.

***
YUM!  This was delicious!!  I made this with brown rice, but in my opinion, have more stew than rice on your plate!  Cam loved it, and I loved watching him eat spoonfuls of veggies!  They end up being really soft, so if your kids don't like veggies, you can mash them up with the rice.  Next time I'm going to double the green beans because they were my favorite part!!