Low Fat Slow Cooker Veggie Curry

This low fat curry dish is great for those cool fall days. I prep all my veggies the night before and in the morning just throw everything in the crock pot and voila, dinner is ready when I get home from work. It is low fat but big on flavour. You can also add some ground meat or cubed chicken breast if you are more of a meat eater.

Ingredients

• 4 medium carrots sliced
• 2 medium potatoes cut into 1/2-inch cubes
• 1 15 oz can garbanzo beans (chickpeas), rinsed and drained
• 8 oz8 ounces fresh green beans fresh, cut into 1-inch pieces
• 1 cup onion coarsely chopped
• 3 cloves garlic minced
• 3 tbsp nutritional yeast flakes
• 2 tbsp tapioca or corn starch, quick-cooking
• 2 tsp curry powder
• 1 tsp coriander ground
• 1/4 - 1/2 tsp red pepper flakes crushed
• 1/4 tsp salt
• 1/8 tsp cinnamon ground
• 1 14 oz can vegetable broth or chicken broth
• 1 1 14 1/2 ounce can tomatoes diced, undrained
• Hot cooked rice

Instructions

1. In a 3-1/2- to 5-quart slow cooker, combine carrots, potatoes, chickpeas, green beans, onion, garlic, tapioca, curry powder, coriander, crushed red pepper, salt, nutritional yeast flakes 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.
   

• Cuisine: Indian
• Course: Easy
• Skill Level: Easy