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Vegetable Curry
Ingredients
4 medium carrots, sliced into 1 inch slices
2 medium potatoes, cut into ½ cubes
15 ounces can garbanzo beans, drained
8 ounces green beans, cut into 1 inch 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
½ teaspoon crushed red pepper (optional)
¼ teaspoon salt
⅛ teaspoon ground cinnamon
14 ounces can vegetable broth
16 ounces can tomatoes, cut up
2 cups hot cooked rice
Details
Serves: 4
Method
in a 3 ½, 4 or 5 quart slow cooker 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.
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