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Vegetable curry recipe

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Ingredients

Adjust Servings:
4 medium Carrots , sliced
2 medium Potatoes , cut into ½-inch cubes
1 (15-ounce) can Garbanzo Beans (chickpeas), rinsed and drained
8 ounces fresh Green Beans , cut into 1-inch pieces
1 cup coarsely chopped Onion
3 cloves Garlic , minced
2 tbsp quick-cooking Tapioca
2 tsp Curry Powder
1 tsp ground Coriander
¼ to ½ tsp crushed Red Pepper
¼ tsp Salt
1/8 tsp ground Cinnamon
1 (14-ounce) can Vegetable Broth or chicken broth
1 (14½-ounce) can diced Tomatoes , undrained
Hot cooked Rice

Nutritional information

1
Serving Size
407 kcals
Calories
3 g
Fat
0 g
Saturated Fat
0 mg
Cholesterol
1068
Sodium
87 g
Carbohydrates
12 g
Fiber
13
Protein

Vegetable curry recipe

  • 4 hours 25 minutes
  • Serves 4
  • Medium

Ingredients

Directions

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Vary the flavor of this dish by the type of curry powder you use. Because curry powder is a mix of 16 to 20 spice, each brand is different. Try a few kinds to find the one you like best.

Steps

1
Done

In a 3½ 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.

2
Done

Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3½ to 4½ hours.

3
Done

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

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