Close
Ingredients
| carrots: 4 |
| white potatoes: 2 whole potatoes |
| garbanzo beans: 15 oz |
| canned green beans: 8 oz |
| frozen chopped onions: 1 cup |
| garlic: 3 cloves |
| tapioca pudding: 0.2 oz |
| curry powder: 2 tsp |
| ground coriander: 1 tsp |
| ground red pepper: 1/2 tsp |
| salt: 1/4 tsp |
| ground cinnamon: 1/8 tsp |
| chicken broth: 14 oz |
| canned red tomatoes: 14.5 oz |
Slow Cooker Vegetarian Curry
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
420 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.