Indian Crockpot Vegetable Curry

[Guest guest]

Indian Crockpot Vegetable Curry

 

4  carrots, peeled & sliced

2 medium potatoes, peeled &  cut into 1/2-inch cubes

1 15-ounce can garbanzo beans , rinsed and drained

8 ounces fresh green beans, cut into 1-inch pieces

1 cup coarsely chopped onion

4 cloves garlic, pressed

2 tablespoons quick-cooking tapioca

1/2 teaspoon garam masala

2 teaspoons curry powder

1 teaspoon ground coriander

1/4 to 1/2 teaspoon crushed red pepper

1/4 teaspoon salt

1/8 teaspoon ground cinnamon

2 cups vegetable broth

1 14-1/2-ounce can diced tomatoes, undrained

Hot steamed rice

 

In a 3-1/2- to 5-quart slow cooker, combine carrots, potatoes,

garbanzo beans, green beans, onion, garlic, tapioca, curry powder,

coriander, garam masala, crushed red pepper, salt, and cinnamon. Pour broth over

all.

Cover and cook on low-heat setting for 7 to 9 hours or on high-heat

setting for 3-1/2 to 4-1/2 hours. Stir in undrained tomatoes. Cover;

let stand for 5 minutes. Serve over hot steamed  rice.

Serves 4  I like to sprinkle some toasted almonds over the top when served.

 

 

 

 

 

[Guest guest]

Sounds yummy. Does the tapioca make little chew pieces in this, like it does

in tapioca pudding?

Thanks. I love Indian food.

Judy

-

Mark Midnite

gspicy

Thursday, June 26, 2008 7:32 PM

Indian Crockpot Vegetable Curry

 

 

 

Indian Crockpot Vegetable Curry

 

4 carrots, peeled & sliced

2 medium potatoes, peeled & cut into 1/2-inch cubes

1 15-ounce can garbanzo beans , rinsed and drained

8 ounces fresh green beans, cut into 1-inch pieces

1 cup coarsely chopped onion

4 cloves garlic, pressed

2 tablespoons quick-cooking tapioca

1/2 teaspoon garam masala

2 teaspoons curry powder

1 teaspoon ground coriander

1/4 to 1/2 teaspoon crushed red pepper

1/4 teaspoon salt

1/8 teaspoon ground cinnamon

2 cups vegetable broth

1 14-1/2-ounce can diced tomatoes, undrained

Hot steamed rice

 

In a 3-1/2- to 5-quart slow cooker, combine carrots, potatoes,

garbanzo beans, green beans, onion, garlic, tapioca, curry powder,

coriander, garam masala, crushed red pepper, salt, and cinnamon. Pour broth

over

all.

Cover and cook on low-heat setting for 7 to 9 hours or on high-heat

setting for 3-1/2 to 4-1/2 hours. Stir in undrained tomatoes. Cover;

let stand for 5 minutes. Serve over hot steamed rice.

Serves 4 I like to sprinkle some toasted almonds over the top when served.

 

[Guest guest]

Sure sounds good, it needs garam masala. I toss that in everything.

 

, Kelly

Best <bests4him wrote:

>

> I got this recipe from another group, but it left out the 1/2 tsp

garam masala.  This came at the perfect time, because I have this in

the crockpot now, so I just added the missing ingredient.  I can't wait

to see how it turns out tonight.  Kelly, FL

>

>

>

>

>