Slow-Cooker Vegetable Curry

I was looking at the vegetarian recipes on the Better Homes & Gardens website (www.bhg.com/recipes). They have quite a few I'd like to try, but today I decided on the Slow-Cooker Vegetable Curry. This recipe is more of an Indian curry, but they do have a Thai-style curry that I'll try another day. It was super quick and easy and made the house smell like curry (that's usually a good thing). I served it with brown rice and Nate and I liked that it was a nice, hearty meal. Camden and Riley ate it well enough, but Sidney loved it! We're thinking of changing her name to Chickpea, because she couldn't get enough! (I'm preparing myself for some pretty awesome curry diapers tomorrow, but I was glad she liked it.)



Slow-Cooker Vegetable Curry
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 (I used canned green beans, drained)
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 (I barely did 1/4 tsp because I didn't want it too spicy for the kids)
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 (I used brown rice)

1. In a 3-1/2- to 5-quart slow cooker, combine carrots, potatoes, garbanzo beans, green beans (if using fresh), 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. Add tomatoes (and green beans, if using canned) for the last 30 mins to 1 hour. Serve over hot cooked rice. Makes 4 servings.