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 oz Can garbanzo beans, drained
- 8 oz Green beans, cut into 1 pieces
- 1 cup Coarsely chopped onion
- 3 to 4 cloves Garlic, minced
- 2 tbsp Quick-cooking tapioca
- 2 tsp Curry powder
- 1 tsp Ground coriander
- 0.5 tsp Crushed red pepper, opt'l
- 0.3 tsp Salt
- 1/8 tsp Ground cinnamon
- 14 oz Can vegetable broth
- 16 oz Can tomatoes, cut up
- 2 cup 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 , 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.
Instructions
- 1
Serve with cooked rice. Makes 4 servings.
Tags
crockpotslow-cooker