Curry recipes

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.

Eloise's Vegetable Curry

Ingredients:

Preparation / Directions:

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