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Slow-Cooker Vegetarian Curry




Source of Recipe


Better Homes & Garden






Recipe Introduction


Taste a spoonful of this colorful curry and you'll discover an exquisite combination of spices -- curry powder, coriander, crushed red pepper, and cinnamon.





List of Ingredients



• 4 medium carrots, sliced
  
• 2 medium potatoes, cut into 1/2-inch cubes
  
• 1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
  
• 8 oz fresh green beans, cut into 1-inch pieces
  
• 1 cup coarsely chopped onion
  
• 3 cloves garlic, minced
  
• 2 T quick-cooking tapioca
  
• 2 tsp curry powder
  
• 1 tsp ground coriander
  
• 1/4 to 1/2 tsp crushed red pepper
  
• 1/4 tsp salt
  
• 1/8 tsp ground cinnamon
  
• 1 (14 oz) can vegetable broth
  
• 1 (14-1/2 oz) can diced tomatoes, undrained
  
• Hot cooked rice
  






Instructions



1. In a 3-1/2- 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. Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.
   
3. Stir in undrained tomatoes. Cover; let stand for 5 minutes. Serve over hot cooked rice.
   






Final Comments


Makes 4 servings