Slow-Cooker Vegetable Curry
The flavor for this vegetarian slow cooker dish can vary depending on the brand of curry powder you use. Try several until you find your favorite.
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Slow-Cooker Vegetable Curry
Directions
- 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 ,
- 3 g fat
- (0 g sat. fat ,
- 0 mg chol. ,
- 1068 mg sodium ,
- 87 g carb. ,
- 12 g fiber ,
- 13 g pro.
Reviews (1)
Tiffany Scott
1313 Days Ago
FYI the photo doesn't match the recipe!