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. ---------------------------------------------------------------------------
Nutrition
Ingredients
