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Slow Cooked Vegetable Curry

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  Russet potatoes 1 3⁄4 Pound, peeled and cut into 1/2-inch dice (4 Medium Pieces)
  Onion 1 Large, chopped
  Red bell pepper 1 , chopped
  Carrots 2 , peeled and cut into 1/2-inch dice
  Plum tomatoes 2 Large, chopped
  Tomato paste 6 Ounce (1 Can)
  Water 3⁄4 Cup (12 tbs)
  Curry powder 2 Tablespoon
  Cumin seeds 2 Teaspoon
  Garlic powder 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Cauliflower head 1 Medium, cut into 1-inch florets
  Frozen green peas/Cut green beans, thawed 10 Ounce, thawed (1 Package)

1. In a 4- or 5-quart electric slow cooker, toss together the potatoes, onion, bell pepper, carrots, and tomatoes. Stir in the tomato paste, water, curry powder, cumin seeds, garlic powder, and salt. Mix well. Place the cauliflower florets on top.
2. Cover and cook on the low heat setting 8 to 9 hours, or until the potatoes are tender but still hold their shape. Gently stir in the peas. Increase the heat to the high setting and cook 15 minutes longer.

Recipe Summary

Side Dish
Slow Cooked

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1614 Calories from Fat 98

% Daily Value*

Total Fat 12 g17.7%

Saturated Fat 1.7 g8.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1599.8 mg66.7%

Total Carbohydrates 345 g114.9%

Dietary Fiber 78.2 g312.8%

Sugars 88.1 g

Protein 70 g140.4%

Vitamin A 622.2% Vitamin C 1347.5%

Calcium 78.2% Iron 212.6%

*Based on a 2000 Calorie diet

Slow Cooked Vegetable Curry Recipe