Slow-Cooked Vegetable Curry

Prep Time: 20 Minutes

Cook Time: 540 Minutes

Ready In: 560 Minutes

Servings: 4

This is so easy and makes a hearty, delicious dinner.

Ingredients:

2 cups sliced carrots

2 medium potatoes, cut into 1/2 inch cubes

1 (15 ounce) can garbanzo beans, rinsed and drained

8 ounces 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

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

1 (14 ounce) can vegetable broth

1 (14 1/2 ounce) can diced tomatoes

2 cups hot cooked rice

Directions:

1. Add the first 12 ingredients in order to a 4-quart slow-cooker.
2. Pour vegetable broth over all.
3. Cover and cook on LOW for 7-9 hours.
4. Add in undrained tomatoes; stir to combine.
5. Cover and let stand 5 minutes.
6. Serve over cooked rice.

By RecipeOfHealth.com