1Spray 5-quart slow cooker with cooking spray. In 10-inch nonstick skillet, heat oil over medium-high heat. Cook onion and bell peppers in oil 3 to 5 minutes, stirring frequently, until tender. Add to slow cooker.
2Add potatoes, carrots, chickpeas, tomatoes, curry sauce, broth, curry paste and turmeric to slow cooker; stir.
3Cover; cook on Low heat setting 6 to 7 hours. Serve curry over rice. Garnish with yogurt and cilantro.