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Crockpot Recipe - VEGETABLE CURRY

Ingredients:
4 medium Carrots, bias sliced into inch slices
2 medium Potatoes, cut into 1/2 cubes
15 ounces Can garbanzo beans, drained
8 ounces Green beans, cut into 1 pieces
1 cup Coarsely chopped onion
3 to 4 cloves Garlic, minced
2 tablespoons Quick-cooking tapioca
2 teaspoons Curry powder
1 teaspoon Ground coriander
1/2 teaspoon Crushed red pepper (opt'l)
1/4 teaspoon Salt
1/8 teaspoon Ground cinnamon
14 ounces Can vegetable broth
16 ounces Can tomatoes, cut up
2 cups Hot cooked rice

Directions:
In a 3 1/2, 4, or 5 quart crockery cooker combine carrots, garbanzo beans, potatoes, green beans, onion, garlic, tapioca, curry powder, coriander, red pepper (if desired), salt, and cinnamon. Pour broth over all. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in Undrained tomatoes. Cover; let stand 5 minutes. Serve with cooked rice. Makes 4 servings.

General Food Recipe Tip:

Due to the nature of a slow cooker, meat does not brown as it would if it were cooked in a skillet or oven. It is not necessary to brown meat before slow cooking, however, if you prefer the flavor and look of browned meat, brown your meat in a skillet with a little oil, then place the meat in the stoneware and follow the recipe as usual.