VEGETABLE CURRY

VEGETABLE CURRY

* 4 medium Carrots, bias sliced into inch slices
* 2 medium Potatoes, cut into 1/2 cubes
* 15 ounces Can garbanzo beans, drained
* 8 ounces Green beans, cut into 1 pieces
* 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 (opt'l)
* 1/4 teaspoon Salt
* 1/8 teaspoon Ground cinnamon
* 14 ounces Can vegetable broth
* 16 ounces Can tomatoes, cut up
* 2 cups Hot cooked rice
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.
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