Recipe: Eloise's Vegetable Curry (crock pot)

ELOISE'S VEGETABLE CURRY

4 medium carrots, bias sliced in 1/2-inch
2 medium potatoes, cut into 1/2-inch cubes
1 (15 ounce) can garbanzo beans, rinsed and drained
8 ounces green beans, cut into 1-inch pieces
1 cup coarsely chopped onion
6 cloves garlic, minced
2 tablespoons quick-cooking tapioca
2 teaspoons curry powder
1 teaspoon ground coriander
1/2 teaspoon crushed red pepper (optional)
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1 (14 ounce) can vegetable broth
1 (16 ounce) can tomatoes, cut up
2 cups hot cooked rice (for serving)

In a 3 1/2, 4, or 5 quart crock pot combine all ingredients except broth, tomatoes and rice. Pour broth over all.

Cover crock pot and 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
From: Risa G., NJ - 11-30-97