Slow-Cooker Vegetable Curry
- 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.
From the Test Kitchen
For Easy Cleanup
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
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