Crockpot Vegetable
Curry
Recipe By :McDougall
Serving Size : 4 Preparation Time :0:15
4 medium potatoes -- cut into 1/2" pieces
1 large onion -- chopped
1 red bell pepper -- chopped
2 carrots -- cut into 1/2" pieces
2 tomatoes -- chopped
6 ounces tomato paste
3/4 cup water
2 tablespoons curry powder
2 teaspoons cumin seed
2 cloves garlic -- minced
1/2 teaspoon salt
1 medium cauliflower -- cut in 1" florets
2 cups frozen peas -- or green beans, thawed
In crockpot, toss
together potatoes, onion, bell pepper, carrots and tomatoes. In a large
measuring cup, combine tomato paste, water and spices. Pour over vegetables in
crockpot and stir to coat. Place cauliflower florets on top, cover and cook on
LOW for 8 hours or until potatoes are tender but still hold their shape.
Gently stir in the peas and cook on HIGH for 15-30 minutes longer.
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Per serving: 256 Calories
(kcal); 2g Total Fat; (5% calories from fat); 10g Protein; 55g Carbohydrate;
0mg Cholesterol; 722mg Sodium
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