Curry Vegetable Stew in a Slow Cooker

Name: Curry Vegetable Stew in a Slow Cooker Recipe
Prep time: 5 min
Cook time: 300 min
Total time: 305 min
Yield: 12
Ingredients: 16 oz. baby carrots cut into halves or thirds; 3 medium potatoes cubed; 1 lb. fresh or frozen green beans cut into 2 pieces; 1 green pepper chopped; 1 onion chopped; 2 cloves of garlic chopped; 28 oz. can crushed tomatoes; 15 oz. can chick peas (garbanzo beans); 3 T minute Tapioca; 1-2 T curry powder; 2 chicken bouillion cubes; 1 3/4 cups boiling water

Minutes to Prepare: 5
Minutes to Cook: 300

Number of Servings: 12

Ingredients

16 oz. baby carrots, cut into halves or thirds3 medium potatoes, cubed1 lb. fresh or frozen green beans cut into 2" pieces1 green pepper, chopped1 onion, chopped2 cloves of garlic, chopped28 oz. can crushed tomatoes15 oz. can chick peas (garbanzo beans)3 T minute Tapioca1-2 T curry powder2 chicken bouillion cubes1 3/4 cups boiling water

Directions

** You need a large slow cooker for this 5-6 quarts!

Mix all the vegetables with the Tapioca and curry powder in a large slow cooker. Dissolve bouillion cubes in boiling water and pour over veggies.

Cook on low for 8-10 hours or on high for 4-6 hours.

Makes 12 one cup servings.

Delicious served over brown or basmati rice.

Number of Servings: 12

Recipe submitted by SparkPeople user LANC92.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving