Real African Dishes: [MC-AllEthnic-Recipes] Slow Cooker Vegetable Curry

Wednesday, August 1, 2012

[MC-AllEthnic-Recipes] Slow Cooker Vegetable Curry

I'll replace the potatoes with cauliflower next time to cut down on the carbs.
* Exported from MasterCook *

Slow Cooker Vegetable Curry

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowFat (Less than 15%) Quick
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 medium carrots -- sliced
2 medium potatoes -- cut into 1/2-inch cubes
1 can garbanzo beans -- (15 ounce) (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 teaspoon crushed red pepper -- (1/4 to 1/2)
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1 can vegetable broth -- (14 ounce)
1 can diced tomatoes -- (14 1/2 ounce) undrained
To serve: -- Hot cooked rice

1. In a 3-1/2- to 5-quart slow cooker, combine carrots, potatoes, garbanzo
beans, green beans, 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. Stir in undrained tomatoes. Cover; let stand for 5 minutes. Serve over
hot cooked rice.

Makes 4 servings.

Prep time: 25 mins
Cook time: Low 7 to 9 hrs
High 3 1/2 to 4 1/2 hrs
Stand time: 5 mins

Calories 407 (6% fat), Total Fat (g)3, Sodium (mg)1068, Carbohydrate
(g)87, Fiber (g)12, Protein (g)13, Percent Daily Values are based on a
2,000 calorie diet

ChupaNote: a little bland. Will use 1 Tablespoon curry powder, and double
the coriander, pepper & cinnamon next time. We ended pouring a lot of hot
sauce on this.

Cuisine:
"Indian"
Source:
"Better Homes & Gardens Recipe Box"
S(Formatted by Chupa Babi):
"July 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 367 Calories; 5g Fat (10.9%
calories from fat); 15g Protein; 70g Carbohydrate; 16g Dietary Fiber; 1mg
Cholesterol; 590mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat;
3 1/2 Vegetable; 1/2 Fat.

NOTES : Cooker: 3 1/2 to 5 qt
Time: Low 7 to 9 hrs, High 3 1/2 to 4 hrs

Nutr. Assoc. : 0 0 0 3568 2679 0 5254 0 0 0 0 0 0 0 0