Recipe - Eloises Vegetable Curry

4 md Carrots; bias cut or sliced up
2 md Potatoes; cut into 1/2"cubes
15 ounce Can garbanzo beans; drained
8 ounce Green beans; cut in 1"pieces
1 cup Coarsely chopped onion
30 ml Garlic; minced
2 tablespoon Quickcooking tapioca
2 teaspoon Curry powder
1 teaspoon Ground coriander
One half teaspoon Crushed red pepper; optional
One fourth teaspoon Salt
1/8 teaspoon Ground cinnamon
1 cn (14 Oz) vegetable broth
1 cn (16 Oz) tomatoes; cut up
2 cup 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 lowheat setting for 8 to 10 hours or on highheat setting for 4 to 5
hours. Stir in UNdrained tomatoes. Cover; let stand 5 minutes. Serve with
cooked rice. Makes 4 servings.
Posted to recipeludigest Volume 01 Number 405 by James and Susan Kirkland
kirkland@gj.net on Dec 27, 1997