Recipe for Eloises Vegetable Curry

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Yield:

Ingredients:

Amount	Ingredient
4 med	carrots bias sliced 1/2"
2 med	potatoes cut 1/2" cubes
1 can	garbanzo beans - (15 oz) drained
8 oz	green beans cut into 1" pieces
1 cup	coarsely-chopped onion
3 x	garlic cloves - (to4) minced
2 tbl	quick-cooking tapioca
2 tsp	curry powder
1 tsp	ground coriander
1/2 tsp	crushed red pepper (optional)
1/4 tsp	salt
1/8 tsp	ground cinnamon
1 can	vegetable broth - (14 oz)
1 can	tomatoes - (16 oz) cut up, undrained

Instructions:

Instructions: 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.

This recipe yields 4 servings.

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