Vegetable Curry

Adapted from BHG

Ingredients

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 - 1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1 14 1/2 ounce can diced tomatoes, undrained
1 14 ounce can vegetable broth or chicken broth
 
Hot cooked rice

Directions:

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. Add can of tomatoes. Pour broth over all.

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.

Serve over hot cooked rice. Makes 4 servings.

Nutrition info per serving:

• cal. (kcal) 407,
• Fat, total (g) 3,
• chol. (mg) 0,
• sat. fat (g) 0,
• carb. (g) 87,
• fiber (g) 12,
• pro. (g) 13,
• sodium (mg) 1068,
• Percent Daily Values are based on a 2,000 calorie diet