Vegetarian Curry
- Number of Servings: 4
Ingredients
4 medium carrots, sliced2 medium potatoes, cut into 1/2-inch cubes1 15-ounce can garbanzo beans (chickpeas), rinsed and drained8 ounces fresh green beans, cut into 1-inch pieces1 cup coarsely chopped onion3 cloves garlic, minced2 tablespoons quick-cooking tapioca2 teaspoons curry powder1 teaspoon ground coriander1/4 to 1/2 teaspoon crushed red pepper1/4 teaspoon salt1/8 teaspoon ground cinnamon1 14-ounce can vegetable broth or chicken broth1 14-1/2-ounce can diced tomatoes, undrainedHot cooked rice (Not Accounted for in Nutritional Info.)
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.
4. Serve over hot cooked rice.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user RAINBOWACTIVIST.
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.
4. Serve over hot cooked rice.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user RAINBOWACTIVIST.
Nutritional Info Amount Per Serving
- Calories: 301.1
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 885.4 mg
- Total Carbs: 63.3 g
- Dietary Fiber: 11.1 g
- Protein: 9.9 g
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