Ingredients
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4 medium Carrots
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2 medium Potatoes
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1 (15-ounce) can Garbanzo Beans
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8 ounces fresh Green Beans
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1 cup coarsely chopped Onion
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3 cloves Garlic
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2 tbsp quick-cooking Tapioca
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2 tsp Curry Powder
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1 tsp ground Coriander
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¼ to ½ tsp crushed Red Pepper
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¼ tsp Salt
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1/8 tsp ground Cinnamon
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1 (14-ounce) can Vegetable Broth
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1 (14½-ounce) can diced Tomatoes
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Hot cooked Rice
Directions
Vary the flavor of this dish by the type of curry powder you use. Because curry powder is a mix of 16 to 20 spice, each brand is different. Try a few kinds to find the one you like best.
Steps
|
1
Done
|
In a 3½ to 5 quart slow cooker, combine carrots, potatoes, garbanzo beans, green beans, onion, garlic, tapioca, curry powder, coriander, crushed red pepper, salt, and cinnamon. Pour broth over all. |
|
2
Done
|
Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3½ to 4½ hours. |
|
3
Done
|
Stir in undrained tomatoes. Cover; let stand for 5 minutes. Serve over hot cooked rice. |
