Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 md Carrots, bias sliced into 2 tb Quick-cooking tapioca
-1/2 inch slices 2 ts Curry powder
2 md Potatoes, cut into 1/2 1 ts Ground coriander
-inch cubes 1/2 ts Crushed red pepper (opt'l)
15 oz Can garbanzo beans, drained 1/4 ts Salt
8 oz Green beans, cut into 1 1/8 ts Ground cinnamon
-inch pieces 14 oz Can vegetable broth
1 c Coarsely chopped onion 16 oz Can tomatoes, cut up
3 cl Garlic, minced 2 c Hot cooked rice

In a 3 1/2, 4, or 5 quart crockery cooker combine carrots, garbanzo
beans, potatoes, green beans, onion, garlic, tapioca, curry powder,
coriander, red pepper (if desired), salt, and cinnamon. Pour broth
over all. Cover; cook on low-heat setting for 8 to 10 hours or on
high-heat setting for 4 to 5 hours. Stir in UNdrained tomatoes.
Cover; let stand 5 minutes. Serve with cooked rice. Makes 4 servings.

Per serving: 420 calories, 15 g. protein, 84 g. carbohydrate, 4 g.
total fat (0 g. saturated fat), 0 mg. cholesterol, 1124 mg. sodium,
1378 mg. potassium

From: ELOISE POTRATZ
Submitted By JIM WELLER On 10-08-95

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