Slow Cooker Vegetable Curry Recipe

Sep 16th, 2011 @ 04:00 pm › Maranda
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Recipe: Slow Cooker Vegetable Curry

Summary: This hearty vegetable curry will warm you up on cool fall days, and preparing it in the slow cooker makes it an easy weekday meal. Pack leftovers in a thermos for a nutritious school lunch.

Ingredients

4 medium carrots, sliced (2 cups)
2 medium potatoes cut into 1/2 inch cubes
1 can chick peas, rinsed and drained
8 oz cut green beans (1 3/4 cups)
1 cup coarsely chopped onion
3 cloves garlic, minced
2 tablespoons quick cooking tapioca
2 teaspoons curry powder
1 teaspoon ground corriander
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1/8 teaspoon cinnamon
1 14oz can vegetable or chicken broth
1 can diced tomatoes
2 cup hot cooked rice or other grain

Instructions

In slow cooker, combine carrots, potatoes, garbanzo beans, green beans, onion, garlic, tapioca, curry powder, coriander, red pepper, salt and cinnamon.
Pour broth over all.
Cover; cook on low-heat setting for 7 to 9 hours or or on high-heat setting for 3.5 to 4.5 hours.
Stir in undrained tomatoes.
Cover; let stand for 5 minutes.
Serve with cooked rice.