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VEGETABLE CURRY STEW




Source of Recipe


Newspaper Clipping






List of Ingredients



• 4 carrots, chopped
  
• 15 oz. can chick peas, rinsed
  
• 1 lb. green beans, chopped (or frozen mixed vegetables)
  
• 2 onions, chopped
  
• 2 potatoes, peeled and chopped
  
• 2 tablespoons pearl barley
  
• 2 teaspoons curry powder
  
• 2 garlic cloves, minced
  
• 1 teaspoon coriander
  
• 1/4 teaspoon salt
  
• 1/8 teaspoon cinnamon
  
• 1-3/4 cups vegetable or chicken broth
  
• 14 ounce can diced tomatoes
  






Instructions



1. Place first 12 ingredients in crock pot. Cook potato. Cook 4-5 hours. Turn off – add tomatoes. Put all into large casserole dish and covered with cheese and baked 30-40 minutes.