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Ingredients:
- 4 medium carrots, bias sliced into 1/2-inch slices
- 2 medium potatoes, cut into 1/2-inch cubes
- 1 can (15 ounces) garbanzo beans, drained
- 1/2 pound green beans, cut in 1-inch pieces, about 1 1/2 cups
- 1 cup coarsely chopped onion
- 3 to 4 cloves garlic, minced
- 2 tablespoons quick-cooking tapioca
- 2 teaspoons curry powder
- 1 teaspoon ground coriander
- 1/2 teaspoon crushed red pepper, or to taste, optional
- 1/4 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1 1/2 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes with juice
- 2 cups hot cooked rice
Preparation:
In a 3 1/2- to 5-quart slow cooker combine carrots, garbanzo beans,
potatoes, green beans, onion, garlic, tapioca, curry powder, coriander,
red pepper, salt, and cinnamon. Pour broth over all. Cover and
cook on LOW for 7 to 9 hours or on HIGH for 3 1/2
to 4 1/2 hours. Stir in tomatoes. Cover and cook 5 minutes longer.
Serve with hot cooked rice. Makes 4 servings.
Serve with hot cooked rice. Makes 4 servings.
More Vegetable Recipes:
Green Bean Casseroles
Scalloped Green Beans
Spanish Style Green Beans
Green Beans with Sour Cream Sauce
Savory Green Beans
Cheesy Green Beans
Savory Green Beans with Garlic
Tangy Carrots
Carrots au Gratin
Carrots with Fresh Herbs
Gingered Carrots
Carrot Raisin Salad
Simple Glazed Carrots
Broccoli with Cheese Mushroom Sauce
Broccoli with Almonds
Easy Broccoli with Lemon
Broccoli Mushroom Quiche
Impossible Vegetable Pie
Cabbage with Tangy Sauce
Easy Skillet Cabbage
Scalloped Cabbage with Tomatoes and Cheese
Side Dish Casseroles
Rice Recipes
Main Dish Casseroles
Vegetable Dishes
Slow Cooker Recipes | Casseroles | Main Recipe Index
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