Vegetable Curry

     It seems we've skipped fall and are jumping head first into winter here on the East Coast.  Mother Nature has decided to bless us with a major snowstorm just two days before Halloween.  Arnauld and I had been aiming to keep our heat off until November but as the temperatures dipped into the low thirties and the snow began to fall, we caved in for the sake of warmth!  Plus our pups were quite cold and were snuggling extra close at night in an effort to keep warm.  The cold weather made it seem like a perfect time to dust off the crock pot.  Since September, Arnauld and I have visited the same Indian restaurant twice.  The dishes we have ordered there are full of amazing flavors.  When I saw this recipe on bhg.com, I was excited to try this ethnic dish out, keeping my fingers crossed that it might taste like something from our new favorite restaurant!

Vegetable Curry
Adapted from a Better Homes and Gardens Recipe

Ingredients
2 medium carrots, chopped
3 medium red potatoes, cut into 1/2 inch cubes
1 (15 oz) can of chick peas
1/2 lb green beans, cut into 1 inch pieces
1 medium eggplant, cut into 1/2 inch cubes
1 cup onion, chopped
3 cloves garlic, minced
2 tbsp quick cooking tapioca
2 tsp curry powder
1/4 tsp crushed red pepper
1/4 tsp salt
1/8 tsp cinnamon
1 (14oz) can of vegetable broth
1 (14.5 oz) can of diced tomatoes
Hot cooked rice (optional)

Method
1. Combine all of the ingredients up to the vegetable broth in your crock pot.
2. Pour the vegetable broth over the ingredients and stir everything together.
3. Cook on low for 7-9 hours or on high for 3.5-4.5 hours.
4. Stir in the undrained tomatoes and cover for five minutes.
5. Serve over rice.

Trees still full of leaves and snow on the ground.