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Slow-Cooker Vegetable Curry

Makes: 4 servings
Prep 25 mins Cook 7 hrs to 9 hrs  (low) or 3-1/2 to 4-1/2 hours (high) Stand 5 mins
Slow-Cooker Vegetable Curry
Ingredients
  • 4  medium carrots, sliced
  • 2  medium potatoes, cut into 1/2-inch cubes
  • 1 15  ounce can  garbanzo beans (chickpeas), rinsed and drained
  • 8  ounces  fresh green beans, cut into 1-inch pieces
  • 1  cup  coarsely chopped onion
  • 3  cloves garlic, minced
  • 2  tablespoons  quick-cooking tapioca
  • 2  teaspoons  curry powder
  • 1  teaspoon  ground coriander
  • 1/4 - 1/2  teaspoon  crushed red pepper
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  ground cinnamon
  • 1 14  ounce can  vegetable broth or chicken broth
  • 1 14 1/2 ounce can  diced tomatoes, undrained
  •  Hot cooked rice
Directions

1. 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.

2. 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.

3. Stir in undrained tomatoes. Cover; let stand for 5 minutes. Serve over hot cooked rice. Makes 4 servings.

Nutrition Facts (Slow-Cooker Vegetable Curry)
  • Servings Per Recipe 4,
  • cal. (kcal) 407,
  • Fat, total (g) 3,
  • chol. (mg) 0,
  • sat. fat (g) 0,
  • carb. (g) 87,
  • fiber (g) 12,
  • pro. (g) 13,
  • sodium (mg) 1068,
  • Percent Daily Values are based on a 2,000 calorie diet

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