I’m back for another Meatless Monday recipe!

I knew I was going to come home late from kickboxing class tonight and I didn’t want to worry about cooking when I get home so I decided to use my handy-dandy Crock-Pot today…and maybe for the next few days. 😛 I started preparing our dinner in the afternoon and enjoyed the rest of the day. 🙂

Tonight’s recipe: Vegetable Curry

Ingredients:

• 16-oz. pkg. baby carrots (I only used half)
• 2 medium potatoes
• 1/2 lb. fresh green beans – cut in 2-inch pieces
• half green pepper, chopped
• half onion, chopped
• 1 tsp. of minced garlic
• 15-oz. can garbanzo beans, drained (I only used half)
• 14-oz. can crushed tomatoes
• 2 tbsp. minute tapioca
• 1 1/2 tsp. curry powder
• 1 tsp. salt
• 1 cup vegetable broth
• chili powder – optional (we like it spicyyy!!)

I started at 2pm. 🙂

Directions:

1.) Combine all ingredients in the pot. Pour broth over vegetables and mixed well.

2.) Cover. Cook on High for 3-4 hours or on Low for 8-10 hours.

Easy Peasy! Dinner was ready when we got home from workout. It was perfectly cooked and tasted good! My husband and I enjoyed tonight’s dinner while watching the latest episode of Walking Dead. This show becomes less scary the more you watch it. 🙂