Slow-Cooked Vegetable Curry - cooking recipe

Ingredients

2 cups sliced carrots
2 medium potatoes, cut into 1/2 inch cubes
1 (15 ounce) can garbanzo beans, rinsed and drained
8 ounces 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
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 (14 ounce) can vegetable broth
1 (14 1/2 ounce) can diced tomatoes
2 cups hot cooked rice

Preparation

Add the first 12 ingredients in order to a 4-quart slow-cooker.
Pour vegetable broth over all.
Cover and cook on LOW for 7-9 hours.
Add in undrained tomatoes; stir to combine.
Cover and let stand 5 minutes.
Serve over cooked rice.