Guest guest Posted March 6, 2010 Report Share Posted March 6, 2010 I have this recipe printed out in my book of recipes I got online. I couldn't find it on either of these groups, I'd love to know whose it is. I was passing it on to a friend and couldn't find my copy on my hard drive. (egad!) So, since I had to type it in for her, I thought I'd share it here and maybe someone can tell me whose it is. Either way, it is yummy. Amy Crockpot veggie curry 4 carrots, peeled & sliced 2 medium potatoes, peeled & cut into 1/2 " cubes 1 15oz. can garbanzo beans, drained & rinsed 8 oz fresh green beans, cut into 1 " pieces 1C coarsely chopped onion 4 cloves garlic, pressed 2 Tbsp quick cook tapioca 1/2 tsp garam masala 1 tsp ground coriander 1/4-1/2 tsp crushed red pepper 1/4 tsp salt 1/8 tsp ground cinnamon 2 cups vegetable broth 1 14.5oz can diced tomatoes, undrained hot steamed rice In 3.5-5 quart slow cooker, combine carrots through cinnamon. Pour broth over all. Cover and cook on low heat for 7-9 hours or on high heat 3 1/2-4 1/2 hours. Stir in undrained tomatoes. Cover; let stand for 5 minutes. Serve over hot steamed rice. Serves 4 The note said whomever I got this from likes to sprinkle some toasted almonds over the top when served. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 7, 2010 Report Share Posted March 7, 2010 Now how did I miss that yesterday? Thanks for letting me know. amy In a message dated 3/7/2010 3:13:42 P.M. Eastern Standard Time, patchouli_troll writes: This one was shared here by Mark and is in our files: Files > Main Dishes > East Indian Dishes Glad you posted it again! It is a great recipe that you can't go wrong with; I have added odds and ends of veggies to the recipe and it comes out great. Just sorry you had to retype it... at least it is worth all the work. ~ PT ~ _@vegcrockpotcveg_ ( ) , akfral wrote: > > I have this recipe printed out in my book of recipes I got online. I > couldn't find it on either of these groups, I'd love to know whose it is. I was > passing it on to a friend and couldn't find my copy on my hard drive. > (egad!) So, since I had to type it in for her, I thought I'd share it here and > maybe someone can tell me whose it is. Either way, it is yummy. Amy > > > Crockpot veggie curry > 4 carrots, peeled & sliced > 2 medium potatoes, peeled & cut into 1/2 " cubes > 1 15oz. can garbanzo beans, drained & rinsed > 8 oz fresh green beans, cut into 1 " pieces > 1C coarsely chopped onion > 4 cloves garlic, pressed > 2 Tbsp quick cook tapioca > 1/2 tsp garam masala > 1 tsp ground coriander > 1/4-1/2 tsp crushed red pepper > 1/4 tsp salt > 1/8 tsp ground cinnamon > 2 cups vegetable broth > 1 14.5oz can diced tomatoes, undrained > hot steamed rice > > In 3.5-5 quart slow cooker, combine carrots through cinnamon. Pour broth > over all. Cover and cook on low heat for 7-9 hours or on high heat 3 1/2-4 > 1/2 hours. Stir in undrained tomatoes. Cover; let stand for 5 minutes. Serve > over hot steamed rice. Serves 4 The note said whomever I got this from > likes to sprinkle some toasted almonds over the top when served. > > > [Non-text portions of this message have been removed] > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 7, 2010 Report Share Posted March 7, 2010 This one was shared here by Mark and is in our files: Files > Main Dishes > East Indian Dishes Glad you posted it again! It is a great recipe that you can't go wrong with; I have added odds and ends of veggies to the recipe and it comes out great. Just sorry you had to retype it... at least it is worth all the work. ~ PT ~ , akfral wrote: > > I have this recipe printed out in my book of recipes I got online. I > couldn't find it on either of these groups, I'd love to know whose it is. I was > passing it on to a friend and couldn't find my copy on my hard drive. > (egad!) So, since I had to type it in for her, I thought I'd share it here and > maybe someone can tell me whose it is. Either way, it is yummy. Amy > > > Crockpot veggie curry > 4 carrots, peeled & sliced > 2 medium potatoes, peeled & cut into 1/2 " cubes > 1 15oz. can garbanzo beans, drained & rinsed > 8 oz fresh green beans, cut into 1 " pieces > 1C coarsely chopped onion > 4 cloves garlic, pressed > 2 Tbsp quick cook tapioca > 1/2 tsp garam masala > 1 tsp ground coriander > 1/4-1/2 tsp crushed red pepper > 1/4 tsp salt > 1/8 tsp ground cinnamon > 2 cups vegetable broth > 1 14.5oz can diced tomatoes, undrained > hot steamed rice > > In 3.5-5 quart slow cooker, combine carrots through cinnamon. Pour broth > over all. Cover and cook on low heat for 7-9 hours or on high heat 3 1/2-4 > 1/2 hours. Stir in undrained tomatoes. Cover; let stand for 5 minutes. Serve > over hot steamed rice. Serves 4 The note said whomever I got this from > likes to sprinkle some toasted almonds over the top when served. > > > Quote Link to comment Share on other sites More sharing options...
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