Slow-Cooked Vegetable Curry

Ingredients

• 2 cups sliced carrots
• 2 medium potatoes, cut into 1/2 inch cubes
• 1 (15 ounce) can garbanzo beans, rinsed and drained
• 8 ounces 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 coriander
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1 (14 ounce) can vegetable broth
• 1 (14 1/2 ounce) can diced tomatoes
• 2 cups hot cooked rice