| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Crockpot, Vegetables | 1 | Servings | |
INGREDIENTS
| 4 | md | Carrots; bias sliced |
| 2 | md | Potatoes; cut into 1/2"cubes |
| 15 | oz | Can garbanzo beans; drained |
| 8 | oz | Green beans; cut in 1"pieces |
| 1 | c | Coarsely chopped onion |
| 30 | ml | Garlic; minced |
| 2 | tb | Quick-cooking tapioca |
| 2 | ts | Curry powder |
| 1 | ts | Ground coriander |
| 1/2 | ts | Crushed red pepper; optional |
| 1/4 | ts | Salt |
| 1/8 | ts | Ground cinnamon |
| 1 | cn | (14 Oz) vegetable broth |
| 1 | cn | (16 Oz) tomatoes; cut up |
| 2 | c | Hot cooked rice |
INSTRUCTIONS
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. Posted to recipelu-digest Volume 01 Number 405 by James and Susan Kirkland <kirkland@gj.net> on Dec 27, 1997
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