Slow-Cooker Vegetable Curry

By klgettins

Ingredients

• 1 15 8 1 15 ounce can garbanzo beans (chickpeas), rinsed and drained 8 ounces fresh green beans, cut into 1
• 1 3 2 1 cup coarsely chopped onion 3 cloves garlic, minced 2 tablespoons quick

Preparation

Step 1

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. 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.

Stir in undrained tomatoes. Cover; let stand for 5 minutes. Serve over hot cooked rice. Makes 4 servings.