One could substitute other vegetables, or use a frozen veggie mix.

1 tablespoon olive oil
1 1/2 cups chopped onion
1 cup (1/4-inch-thick) slices carrot
1 tablespoon curry powder
1 teaspoon brown sugar
1 teaspoon grated peeled fresh ginger
2 garlic cloves, minced
1 serrano chile, seeded and minced
3 cups cooked chickpeas (garbanzo beans)
1 1/2 cups cubed peeled baking potato
1 cup diced green bell pepper
1 cup (1-inch) cut green beans
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
1 (14.5-ounce) can diced tomatoes, undrained
1 (14-ounce) can vegetable broth
3 cups fresh baby spinach
1 cup light coconut milk
6 lemon wedges

1 tablespoon olive oil 1 1/2 cups chopped onion 1 cup (1/4-inch-thick) slices carrot 1 tablespoon curry powder 1 teaspoon brown sugar 1 teaspoon grated peeled fresh ginger 2 garlic cloves, minced 1 serrano chile, seeded and minced 3 cup s cooked chickpeas (garbanzo beans) 1 1/2 cups cubed peeled baking potato 1 cup diced green bell pepper 1 cup (1-inch) cut green beans 1/2 teaspoon salt 1/4 teaspoon black pepper 1/8 teaspoon ground red pepper 1 (14.5-ounce) can diced tomatoes, undrained 1 (14-ounce) can vegetable broth 3 cup s fresh baby spinach 1 cup light coconut milk 6 lemon wedges

Heat oil in a large nonstick skillet over medium heat. Add onion and carrot; cover and cook 5 minutes or until tender. Add curry powder, sugar, ginger, garlic, and chile; cook 1 minute, stirring constantly.

Place onion mixture in a 5-quart electric slow cooker. Stir in chickpeas and next 8 ingredients (through broth). Cover and cook on HIGH 6 hours or until vegetables are tender. Add spinach and coconut milk; stir until spinach wilts. Serve with lemon wedges.