Slow Cooker Veggie Curry

• 500 g fresh kent pumpkin, 1 inch cubes
• 300 g fresh mushroom cups, quartered
• 1 large red capsicum (pepper), cut into 1 inch pieces
• 1 large brown onion, diced
• 2 tbsp curry powder
• 800 g tin diced tomato
• 800 ml coconut milk
• 400 g tin chickpeas, drained and rinsed
• 200 g green beans, ends trimmed and cut in half
• 450 g steamed brown rice (cooked)