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

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