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Slow Cooked Vegetable Curry

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Ingredients
  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)
Directions

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

Cuisine: 
American
Course: 
Side Dish
Method: 
Slow Cooked
Dish: 
Curry
Ingredient: 
Vegetable

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