slow cooker: vegetable curry

recipe from slow cooker cookbook shared by friend, a.

prep time: 15 min; 8-10 servings

ingredients:
16oz package baby carrots
2 medium potatoes, cubed
1 green pepper, chopped
1 onion, chopped
1-2 garlic cloves, minced
15oz garbanzo beans, drained
28oz canned crushed tomatoes
3 tbsp minute tapioca
3 tsp curry powder
2 tsp salt
1 3/4 cup boiling water
2 tsp chicken bouillon granules (or 2 cubes)
1 lb green beans (if canned add towards end)
basmati rice

1. combine veggies in large bowl. stir in tapioca, curry and salt.
2. dissolve bouillon in boiling water. pour over veggies. mix well.
3. spoon into large cooker. cover. cook on low 8-10 hours or high 3-4 hours.
4. serve over basmati rice.

notes: this recipe makes tons so either 1/2 it or plan on enough to freeze. i usually do the latter. this is a great way to get the veggies in and the kids can't seem to get enough. it's not at all spicy (i think some curry dishes can be?)...and not terribly ethnic tasting (my taste buds are pretty simple)...mostly just a tomato vegetable dish served over fragrant rice.