Slow-Cooker Vegetable Curry Ingredients 4 medium carrots, sliced 2 medium potatoes, cut into 1/2-inch cubes 1 15-ounce can garbanzo beans (chickpeas), rinsed and drained 8 ounces fresh green beans, cut into 1-inch pieces 1 cup coarsely chopped onion 3 cloves garlic, minced 2 tablespoons quick-cooking tapioca 2 teaspoons curry powder 1 teaspoon ground … Continue reading Curried Vegetables and Lamb