Slow- Cooker Butternut Squash And Bean Curry

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2 tablespoon(s) olive oil

1 medium onion, chopped

2 cloves garlic, crushed

1 tablespoon(s) curry powder

1 teaspoon(s) ground cinnamon

1/2 teaspoon(s) ground ginger

1/4 teaspoon(s) salt

2 cup(s) carrot, diced

1 tablespoon(s) brown sugar

1 large butternut squash, peeled, seeded, and roughly cut into 1-inch cubes

1 can/jar(s) 14.5 oz lite coconut milk

1 cup(s) uncooked jasmine or basmati rice

5 cup(s) reduced sodium vegetable broth

2 can/jar(s) 15 oz garbanzo beans, rinsed and drained

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