Eloise's Vegetable Curry

Course : Curry
Serves: 1
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Ingredients:

4 Medium carrots -- bias sliced
2 Medium potatoes -- cut into 1/2 inchcubes
15 Ounces can garbanzo beans -- drained
8 Ounces green beans -- cut in 1 inchpieces
1 Cup coarsely chopped onion
3 cloves 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 / Directions:

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.


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