Vegetable and Chickpea Curry

3 cups cauliflower florets
15 ounce can chickpeas, rinsed and drained
1 cup loose-pack frozen cut green beans
1 cup sliced carrots 
1/2 cup chopped onion
14 ounce can vegetable broth
2-3 teaspoons curry powder
14-ounce can light coconut milk
¼ cup shredded fresh basil
Cooked brown rice (optional)

Directions
1. In a 3-1/2- 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 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
3. Stir in coconut milk and shredded basil leaves. Spoon rice, if using, into bowls, and ladle curry over the top.