Ingredients

2 cups Sliced carrots
2 Medium potatoes, cut into 1/2 inch cubes
1 can Chickpeas, rinsed and drained
8 ounces Green beans, cut into 1 inch pieces
1 cup Coarsely chopped onions
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 stock
14 1/2 ounce Diced tomatoes
2 cups Hot cooked rice (to serve)

Description

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