So I made this dish and found that it needs some tweaking but other than that it was pretty good. As we all know I love a good tweaking...when it comes to cooking :)
Fix it and Forget it Big Book
Pg. 520
Crock-pot Size: 4-5 quart
16 oz. pg. baby carrots 3 med. potatoes ( change this to a acorn/butternut squash)
1 lb. fresh/frozen green beans, cut in 2in. pieces 1 green pepper, chopped
1 shallot, chopped 1-2 cloves garlic, minced 15oz. can chick peas, drained
28 oz. can tomatoes crushed 3 Tbsp. minute tapioca 1-2 Tbsp. curry
1 3/4 C. boiling water 2 tsp. chicken bouillon
Directions:
Combine the first 8 ingredients in a large bowl. Stir in tapioca & curry powder by taste. Dissolve bouillon in boiling water. Pour over vegetables. Mix well. Spoon into large cooker, cover and cook on low 8-10 hours or high 3-4 hours. Serve with rice.
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