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Vegetable Curry
4 medium carrots, bias sliced into inch slices
2 medium potatoes, cut into 1/2 cubes
1 can garbanzo beans, (15 ounces) drained
8 ounces green beans, cut into 1 pieces
1 cup coarsely chopped onion
3 cloves garlic, minced (3 to 4)
2 tablespoons quick-cooking tapioca
2 teaspoons curry powder
1 teaspoon ground coriander
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
14 oz can vegetable broth
16 oz can tomatoes, cut up
2 cups hot cooked rice
In a 3 1/2, 4, or 5 quart crockery cooker combine carrots, garbanzo
beans, potatoes, green beans, onion, garlic, tapioca, curry powder,
coriander, red pepper (if desired), salt, and cinnamon. Pour broth
over all. Cover; cook on low-heat setting for 8 to 10 hours or on
high-heat setting for 4 to 5 hours. Stir in undrained tomatoes.
Cover; let stand 5 minutes. Serve with cooked rice.
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Vegetable Curry 02