Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      Medium        carrots -- bias sliced
   2      Medium        potatoes -- cut into 1/2"cubes
  15      Ounces        can garbanzo beans -- drained
   8      Ounces        green beans -- cut in 1"pieces
   1      Cup           coarsely chopped onion
  30      Milliliters   garlic -- minced
   2      Tablespoons   quick-cooking tapioca
   2      Teaspoons     curry powder
   1      Teaspoon      ground coriander
     1/2  Teaspoon      crushed red pepper -- optional
     1/4  Teaspoon      salt
     1/8  Teaspoon      ground cinnamon
  14      Ounces        can vegetable broth
  16      Ounces        can tomatoes -- cut up
   2      Cups          hot cooked rice

Preparation:

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. Makes 4 servings.