Slow Cooked Vegetable Curry
|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|
|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.