Vegetable Curry Recipe

Vegetable Curry Recipe

1 c. of onions, chopped coarse
2 c. of rice (cooked & kept warm)
3-4 garlic cloves, minced
1 (16-oz.) can of tomatoes, sliced
2 tbsps. tapioca (instant/quick cooking)
1 (14-oz.) can of vegetable stock
2 tsps. curry powder
1 tsp. coriander (ground)
1/2 tsp. of red pepper, crushed (if desired)
1/4 tsp. salt
1/8 tsp. cinnamon (ground)

Inside your 3.5-5-qt. crockpot, mix together cinnamon, salt, red pepper, coriander, curry, tapioca, garlic, onions, beans (green), potatoes, garbanzo and carrots. Next, pour in veggie stock on the vegetables.

Cook covered at low settings for about 8-10 hrs. or if cooking at high settings then cook time is only 4-5 hrs. Then, add in tomatoes together with its juices. Cover the pot then allow to stand for 5 mins. Best served with some rice.

Serves 4