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  Recipe Home » Crock Pot » VEGETABLE CURRY
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  VEGETABLE CURRY
  Category: Crock Pot
  Author: Ashley
  Date: 1/1/2007
  Hits: 188
Ingredients:
4 medium carrots bias sliced 1/2 inch
2 medium potatoes cut 1/2 inch cubes
1 can garbanzo beans-15 oz. drained
8 oz. green beans cut into 1 inch pieces
1 C. coarsely-chopped onion
3 garlic cloves to 4 minced
2 Tbls. quick-cooking tapioca
2 tsp. curry powder
1 tsp. ground coriander
1/2 tsp. crushed red pepper optional
1/4 tsp. salt
1/8 tsp. ground cinnamon
1 can vegetable broth 14 oz.
1 can tomatoes-16 oz. cut up, un-drained
2 C. hot cooked rice
Instructions:
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 un-drained tomatoes. Cover, let stand 5 minutes. Serve with cooked rice.
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