| 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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