Slow-Cooked Vegetable Curry

• 2 cups sliced carrots
• 2 medium potatoes, cut into 1/2 inch cubes
• 1 (15 ounce) can garbanzo beans, rinsed and drained
• 8 ounces 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
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1 (14 ounce) can vegetable broth
• 1 (14 1/2 ounce) can diced tomatoes
• 2 cups hot cooked rice

1. Add the first 12 ingredients in order to a 4-quart slow-cooker.
2. Pour vegetable broth over all.
3. Cover and cook on LOW for 7-9 hours.
4. Add in undrained tomatoes; stir to combine.
5. Cover and let stand 5 minutes.
6. Serve over cooked rice.

carrots, potatoes, garbanzo beans, green beans, onion, garlic, tapioca, curry powder, ground coriander, red pepper, salt, ground cinnamon, vegetable broth, tomatoes, rice

Taken from www.food.com/recipe/slow-cooked-vegetable-curry-80074 (may not work)