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Ingredients

• 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
• 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 14-ounce can  vegetable broth or chicken broth
• 1 14-1/2-ounce can  diced tomatoes, undrained
•   Hot cooked rice

Description

The Flavor For This Vegetarian Slow Cooker Dish Can Vary Depending On The Brand Of Curry Powder You Use. Try Several Until You Find Your Favorite.

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