Vegetarian Curry

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 
• 1
  14-1/2-ounce can diced tomatoes, undrained
• Hot cooked rice

directions

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.

Source

Curried Crockpot Carrot Soup

Ingredients:

• 4 cups vegetable broth
• 5 small white potatoes with skins on, chopped
• 7 carrots, peeled and sliced
• 1 jalapeno, with seeds
• 1 large fuji apple, chopped
• 2 tablespoons minced garlic
• 1 cup water
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon tamari sauce
• 8 ounces sour cream
• ½ tablespoon curry powder
• 1 teaspoon mustard powder
• ¼ teaspoon tumeric
• ¼ teaspoon ground ginger
• 1 tablespoon extra virgin olive oil
• 1 chopped onion

Instructions:

Place all ingredients in crock pot. Cook on high for about 4 hours. Once cooked, puree soup with handheld immersion blender. Serve warm.