Slow-Cooker Vegetable Curry
The flavor for this vegetarian slow cooker dish can vary depending on the brand of curry powder you use. Try several until you find your favorite.
Prep Time:
25 mins
Total Time:
4 hrs
Servings:
Makes 4 servings.
Ingredients
-
4 medium carrots, sliced
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2 medium potatoes, cut into 1/2-inch cubes
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1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
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8 ounces fresh green beans, cut into 1-inch pieces
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1 cup coarsely chopped onion
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3 cloves garlic, minced
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2 tablespoons quick-cooking tapioca
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2 teaspoons curry powder
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1 teaspoon ground coriander
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1/4 to 1/2 teaspoon crushed red pepper
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1/4 teaspoon salt
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1/8 teaspoon ground cinnamon
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1 14-ounce can vegetable broth or chicken broth
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1 14-1/2-ounce can diced tomatoes, undrained
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Hot cooked rice
Directions
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.
Nutrition information
Calories 407, Total Fat 3 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 1068 mg, Carbohydrate 87 g, Fiber 12 g, Protein 13 g.
Percent Daily Values are based on a 2,000 calorie diet
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