Slow-Cooker Vegetable Curry

Slow-Cooker Vegetable Curry

  • Servings: 4
  • Course: Main Dish

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Ingredients

  • Reynolds® Slow Cooker Liner
  • 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

Directions

Step 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.

Step 2

Pour broth over all.

Step 3

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. Stir in undrained tomatoes. Cover; let stand for 5 minutes.

Step 4

Serve over hot cooked rice.

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