Crockpot Night - Vegetable Curry

Last night was crockpot night and we had a delicious, meatless recipe from Better Homes and Gardens. Some folks aren't crazy about curry, but I love the blend of spices that are in this recipe. One of my goals is to have at least one, if not more, meatless meals each week for dinner. This recipe states that it makes 4 servings, but when you eat it over rice you may get more out of it. With one cup of cooked rice, I imagine we'll have 6 or so servings each time we make this. Oh, and I bet this freezes well too!

Slow-Cooker Vegetable Curry

Prep: 25 minutes
Cook: 7 to 9 hours (low) or 3 1/2 to 4 1/2 hours (high)
Stand: 5 minutes

Ingredients

• 4 medium carrots, sliced
• 2 medium potatoes, cut into 1/2-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 tablespoons quick-cooking tapioca
• 2 teaspoons curry powder
• 1 teaspoon ground coriander
• 1/4 to 1/2 teaspoon crushed red pepper
• 1/4 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 1 14-ounce can vegetable broth or chicken broth
• 1 14-1/2-ounce can diced tomatoes, undrained
• Hot cooked rice

Directions

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.

2. 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.

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

Nutrition Facts

• Calories 407,
• Total Fat (g) 3,
• Saturated Fat (g) 0,
• Cholesterol (mg) 0,
• Sodium (mg) 1068,
• Carbohydrate (g) 87,
• Fiber (g) 12,
• Protein (g) 13,
• Percent Daily Values are based on a 2,000 calorie diet