Crockpot Vegetable Curry

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Crockpot Vegetable Curry

 

4 medium carrots, bias sliced 1/2 "

2 medium potatoes, cut 1/2 " cubes

1 15 oz. can garbanzo beans, drained

8 ounces green beans, cut into 1 " pieces

1 cup coarsely chopped onion

3 to 4 garlic cloves, minced

2 tablespoons quick cooking tapioca

2 teaspoons curry powder

1 teaspoon ground coriander

1/2 teaspoon crushed red pepper, optional

1/4 teaspoon salt

1/8 teaspoon ground cinnamon

1 14 1/2 oz. can vegetable broth

1 15 to 16 oz. can tomatoes, cut up, undrained

2 cups hot cooked rice

 

In a 3 1/2 to 4 or 5 quart crockpot combine carrots, garbanzo beans, potatoes,

green beans, onion, garlic, tapioca, curry powder, coriander, red pepper (if

desired), salt, and cinnamon.

Pour broth over all. Cover, cook on LOW-heat setting for 8 to 10 hours or on

HIGH-heat setting for 4 to 5 hours.

Stir in undrained tomatoes. Cover, let stand 5 minutes. Serve with cooked rice.

Makes 4 servings.