Vegetable Curry - Haughton

Recipe Ingredients

4		Russet potatoes - (about 1 3/4 lbs) - (medium) peeled, cut ¥
1/2		Dice
1		Onion - chopped (large)
1		Red bell pepper - chopped
2		Carrots - peeled - cut in 1/2" dice
2		Plum tomatoes - chopped (large)
6 oz	170g	Canned tomato paste
3/4 cup	177ml	Water
2 tablespoons	30ml	Curry powder
2 teaspoons	10ml	Cumin seeds
1/2 teaspoon	2.5ml	Garlic powder
1/2 teaspoon	2.5ml	Salt
1		Cauliflower - cut in 1" florets
10 oz	284g	Frozen peas or cut green beans - thawed

Recipe Instructions

Served over rice, this fragrant, spicy stew provides an excellent vegetarian meal. Pass chutney, whole wheat pita bread and shredded cucumber mixed with plain yogurt on the side.

MAKES 4 TO 6 SERVINGS

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.

Source:
The Best Slow Cooker Cookbook Ever, by Natalie Haughton

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