FBD

VEGETABLE CURRY

Crockpot vegetable curry

IndianVegetarianAdvanced240 minBy Northstar

Ingredients

Servings
6
  • 4 medium Carrots, bias sliced into inch slices
  • 2 medium Potatoes, cut into 1/2 cubes
  • 15 ounces Can garbanzo beans, drained
  • 8 ounces Green beans, cut into 1 pieces
  • 1 cup Coarsely chopped onion
  • 3 to 4 cloves Garlic, minced
  • 2 tablespoons Quick-cooking tapioca
  • 2 teaspoons Curry powder
  • 1 teaspoon Ground coriander
  • 1/2 teaspoon Crushed red pepper (opt'l)
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Ground cinnamon
  • 14 ounces Can vegetable broth
  • 16 ounces Can tomatoes, cut up
  • 2 cups Hot cooked rice

Instructions

  1. 1

    In a 3 1/2, 4, or 5 quart crockery cooker combine carrots, garbanzo beans, potatoes, green beans, onion, garlic, tapioca, curry powder, coriander, red pepper (if desired), salt, and cinnamon.

  2. 2

    Pour broth over all.

  3. 3

    Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

  4. 4

    Stir in Undrained tomatoes.

  5. 5

    Cover; let stand 5 minutes.

  6. 6

    Serve with cooked rice.

Tags

crockpotindianslow-cooker