Eloise's Vegetable Curry

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* Exported from MasterCook *

 

Eloise's Vegetable Curry

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

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4 medium carrots -- bias sliced

2 medium potatoes -- cut into 1/2 " cubes

1 15 oz can garbanzo beans -- drained

8 ounces green beans -- cut in 1 " pieces

1 cup coarsely chopped onion

30 milliliters garlic -- minced

2 tablespoons quick-cooking tapioca

2 teaspoons curry powder

1 teaspoon ground coriander

1/2 teaspoon crushed red pepper -- optional

1/4 teaspoon salt

1/8 teaspoon ground cinnamon

1 14 oz can vegetable broth

1 16 oz 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.

 

 

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Per Serving (excluding unknown items): 700 Calories; 9g Fat (11.3%

calories from fat); 30g Protein; 130g Carbohydrate; 27g Dietary

Fiber; 1mg Cholesterol; 859mg Sodium. Exchanges: 7 1/2 Grain

(Starch); 1 Lean Meat; 3 1/2 Vegetable; 1 Fat.

 

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0