Vegetarian Slow Cooker Recipes?

1 1/2 c. Chopped onion (I used creole veggie mix)
1 c. sliced carrots
4 garlic cloves, minced
1 serrano chile, seeded & minced
3 cups cooked chickpeas (canned)
1 c. Green beans, cut in 1" lengths
12 oz bag frozen cubed butternut squash
1 c. Bell pepper, diced
1 (14 oz) can vegetable broth
1 can diced tomatoes
2 T curry powder
1 tsp brown sugar
2 tsp grated ginger (I used jarred)
1 tsp garam masala
1/8 tsp cayenne
1/2 tsp salt
1 cup coconut milk (can use light)
3 cups spinach leaves.

Put all ingredients (except coconut milk & spinach) into slow cooker. (I actually assembled all this the night before and placed in a gallon plastic back in the fridge.) Cook on low 7-8 hrs, till vegetables are tender. Add spinach and coconut milk, stir until spinach wilts. The original recipe called for 1 1/2 cups cubed, peeled baking potato or sweet potato. I had neither, so I omitted and added the squash. The squash broke down in the crockpot which actually helped to thicken the sauce and add another flavor dimension. You really could sub in and out any combo of veggies--great way to clean out the fridge!