Vegetable Curry

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* Exported from MasterCook *

 

Vegetable Curry (Fix-It and Forget-It)

 

Recipe By :Fix-It and Forget-It Cookbook, Dawn J. Ranch & Phyllis Pellman

Good

Serving Size : 8 Preparation Time :0:00

Categories : Fix-It and Forget-It

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 16 oz package baby carrots

3 medium potatoes -- cubed

1 pound fresh or frozen green beans -- cut into 2 " pieces

1 green pepper -- chopped

1 onion -- chopped

1 clove garlic -- (to 2) minced

1 15 oz can garbanzo beans -- drained

1 28 oz can crushed tomatoes

3 tablespoons minute tapioca

3 teaspoons curry powder

2 teaspoons salt

1 3/4 cups boiling water

2 teaspoons vegetable bouillon granules or vegetable

" chicken "

granules

 

Combine carrots, potatoes, green beans, pepper, onion, garlic, garbanzo beans,

and crushed tomatoes in a large bowl. Stir in tapioca, curry powder, and salt.

 

Dissolve bouillon in boiling water. Pour over vegetables. Mix well. Spoon

into large slow cooker or 2 medium ones. Cover and cook on low for 8 to 10

hours. Serve with cooked rice.

 

VARIATION:

 

Substitute canned green beans for fresh beans but add toward the end of the

cooking time.

 

S(ISBN):

" 1-56148-317-6 "

Copyright:

" 2000 "

 

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Per Serving (excluding unknown items): 295 Calories; 4g Fat (11.5% calories from

fat); 14g Protein; 55g Carbohydrate; 14g Dietary Fiber; 0mg Cholesterol; 702mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 1/2

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0