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Ingredients
| carrots: 4 (sliced) |
| white potatoes: 2 whole potatoes (cut into 1/2-inch cubes) |
| canned chickpeas - garbanzo beans: 15 oz |
| frozen green beans: 8 oz |
| onions (chopped): 1 cup |
| garlic: 3 cloves |
| dry tapioca mix: 0.25 oz |
| curry powder: 2 tsp |
| ground coriander: 1 tsp |
| red pepper flakes: 1/4 tsp |
| salt: 1/4 tsp |
| ground cinnamon: 1/8 tsp |
| soup - vegetable broth: 14 oz |
| canned red tomatoes: 14.5 oz (undrained Hot cooked rice) |
Slow-Cooker Vegetarian Curry
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
800 min -
Servings
4 serving(s)
Tags
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. Makes 4 servings.