SLOW-COOKED VEGETABLE CURRY

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Slow-Cooked Vegetable Curry image

Make and share this Slow-Cooked Vegetable Curry recipe from Food.com.

Provided by ratherbeswimmin

Categories     Curries

Time 9h20m

Yield 4 serving(s)

Number Of Ingredients 15

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

Steps:

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

Nutrition Facts : Calories 449.6, Fat 2.3, SaturatedFat 0.3, Sodium 713.4, Carbohydrate 97.3, Fiber 13.2, Sugar 16.1, Protein 13

*** Explore more Slow-Cooked Vegetable Curry Recipes »

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