If you like vegetables and if you like the bold flavor of curry, you’re going to love this hearty slow cooker Indian dish. I found it while browsing through the recipes on Recipe.com, which features recipes from the collection of Better Homes and Gardens. “Slow Cooker Vegetable Curry” has just the right balance of seasonings, and it’s loaded with tasty veggies: carrots, potatoes, garbanzo beans, green beans, onions, and tomatoes.
Here’s what you need:
- 4 medium carrots, sliced
- 2 medium potatoes, cut into 1/2-inch cubes
- 1 can (15 ounces) garbanzo beans (chickpeas), rinsed and drained
- 8 ounces fresh 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
- 1/4 to 1/2 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1 can (14 ounces) vegetable broth or chicken broth
- 1 can (14 1/2 ounces) diced tomatoes, undrained
- hot cooked rice
Here’s what to do:
- In a 3-1/2- to 5-quart slow cooker, combine the carrots, potatoes, garbanzo beans, green beans, onion, garlic, tapioca, curry powder, coriander, crushed red pepper, salt, and cinnamon.
- Pour the broth over all.
- Cover and cook on the low-heat setting for 7 to 9 hours or on the high-heat setting for 3-1/2 to 4-1/2 hours.
- Stir in the undrained can of tomatoes. Cover the crock pot and let it stand for 5 minutes; then serve the vegetable curry over hot cooked rice. Makes 4 servings.
This was such a hearty stick-to-your-ribs kind of dish that it seemed out of place when served on a hot, sticky, generally miserable August evening; nevertheless, it was still delicious and satisfying. I’m sure that it would be perfect as a fall or winter entrée, so I’ll probably be making it again when the cold weather arrives.