Slow-Cooker Vegetable Curry
medium carrots, sliced
medium potatoes, cut into 1/2-inch cubes
15 ounce can garbanzo beans (chickpeas), rinsed and drained
ounces fresh green beans, cut into 1-inch pieces
cup coarsely chopped onion
cloves garlic, minced
tablespoons quick-cooking tapioca
teaspoons curry powder
teaspoon ground coriander
teaspoon crushed red pepper
teaspoon ground cinnamon
14 ounce can vegetable broth or chicken broth
14 1/2 ounce can diced tomatoes, undrained
Hot cooked rice
- 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.
- 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.
- Stir in undrained tomatoes. Cover; let stand for 5 minutes. Serve over hot cooked rice. Makes 4 servings.
Nutrition Facts(Slow-Cooker Vegetable Curry)
- Per serving:
- 407 kcal cal.,
- 3 g fat
- (0 g sat. fat,
- 0 mg chol.,
- 1068 mg sodium,
- 87 g carb.,
- 12 g fiber,
- 13 g pro.
- Percent Daily Values are based on a 2,000 calorie diet