Slow-cooked vegetable curry
Indian cuisine
2 cups sliced carrots 2 medium potatoes 1 (15 ounce) cans garbanzo beans 8 ounces green beans 1 cup coarsely chopped onion 3 cloves garlic 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) cans vegetable broth 1 (14 1/2 ounce) cans diced tomatoes 2 cups hot cooked rice
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