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Vegetable Curry
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4 medium carrots, bias sliced into inch slices
2 medium potatoes, cut into 1/2 cubes
15 ounce 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
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. 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.
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