Vegetable and chickpea curry

Several of my favorite people are vegetarians and I too often find myself scratching my head about what to serve when they come to dinner. As a result, I've spent a fair amount of time hunting for interesting vegetarian options.  I stumbled onto this recipe from Cooking Light and was pleasantly surprised to find that with a few tweaks we could enjoy a very healthy, veggie-filled meal that was still hearty enough to feel like a winter comfort food.  The ingredients and instructions below are my updated version.

1 tablespoon olive oil
1 1/2 cups chopped onion
6 carrots, sliced (1/4 inch thick)
2 tablespoons curry powder
1 teaspoon brown sugar
2 teaspoons grated peeled fresh ginger
2 garlic cloves, minced
1 Anaheim pepper, seeded and minced
3 cups cooked chickpeas (garbanzo beans)
2 medium baking potatoes, peeled and cubed
1 green bell pepper, diced
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
1/2 cup Greek yogurt
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 Anaheim pepper; 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.

 The chickpea and vegetable mixture, ready for its last ingredients

Add spinach and greek yogurt; stir until spinach wilts. Serve over Basmati rice with lemon wedges.