Vegetable-and-Garbonzo Curry

Ingredients:
3 cups cauliflower florets
1 (15oz) can garbanzo beans, rinsed and drained
1 cup loose-pack frozen cut green beans
1 cup sliced carrots
1/2 cup chopped onion
1 (14oz) can vegetable broth
3 tsp curry powder
1 (14oz) can light coconut milk
1/4 cup shredded fresh basil leaves

Directions:
Combine all veggies in slow cooker. Stir in broth and curry powder.
Cover and cook on low for 5 to 6 hours or high for 2&1/2 to 3 hours.
Stir in coconut milk and basil.

Nutritional Info:
Makes 4 to 6 servings
Per Serving (219 cal, 7g fat, 9g fiber) (unofficial WW = 4 points)

Changes Made:
None

Review:
Great over brown rice. Double recipe as left overs are awesome for lunch.