Vegetable Curry

Preparation info
  • Makes:

    8–10

    Servings
    • Difficulty

      Easy

    • Ready in

      4 hr 30

Appears in
Fix-It and Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes

By Phyllis Pellman Good

Published 2008

  • About

Sheryl Shenk Harrisonburg, VA

Ingredients

  • 16-oz. pkg. baby carrots
  • 3 medium potatoes, cubed
  • 1

Method

  1. Combine carrots, potatoes, green beans, pepper, onion, garlic, garbanzo beans, and crushed tomatoes in large bowl.
  2. Stir in tapioca, curry powder, and salt.
  3. Dissolve bouillon in boiling water. Pour over vegetables. Mix well. Spoon into large cooker, or two medium-sized ones.
  4. Cover. Cook on Low 8–10 hours, or on High 3–4 hours. Serve with cook