Eloise's vegetable curry
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Carrots, bias sliced into 1/2 inch slices |
| 2 | mediums | Potatoes, cut into 1/2 inch cubes |
| 15 | ounces | Can garbanzo beans, drained |
| 8 | ounces | 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 |
| ½ | teaspoon | Crushed red pepper (opt'l) |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Ground cinnamon |
| 14 | ounces | Can vegetable broth |
| 16 | ounces | Can tomatoes, cut up |
| 2 | cups | Hot cooked rice |
Directions
In a 3½, 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.
Per serving: 420 calories, 15 g. protein, 84 g. carbohydrate, 4 g.
total fat (0 g. saturated fat), 0 mg. cholesterol, 1124 mg. sodium, 1378 mg. potassium
From: ELOISE POTRATZ
Submitted By JIM WELLER On 10-08-95