Vegetable and Chickpea Curry

This recipe is from Cooking Light - I am not an avid user of my crock pot, so I went searching for something. Serve this over couscous. For my kids I would just give them couscous with some sauce and some veggies on the side. - Susie

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

Heat oil in a large skillet over medium heat. Add onion and carrot, cover and cook 5 minutes or until tender. Add curry powder and next 4 ingredients, cook 1 minute, stirring constantly. Place onion mixture in a 5 quart slow cooker. Stir in chickpeas and next 8 ingredients. Cover and cook on high heat setting 6 hours or until vegetables are tender. Add spinach and coconut milk, stir until spinach wilts. Serve with lemon wedges. (6 servings)