Vegetarian Curry

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Vegetarian Curry calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 4


    4 medium carrots, sliced
    2 medium potatoes, cut into 1/2-inch cubes
    1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
    8 ounces fresh 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
    1/4 to 1/2 teaspoon crushed red pepper
    1/4 teaspoon salt
    1/8 teaspoon ground cinnamon
    1 14-ounce can vegetable broth or chicken broth
    1 14-1/2-ounce can diced tomatoes, undrained
    Hot 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.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.