Crock-Pot #10: Vegetable Curry

I made my own version of this recipe last week.  To tell you the truth, I overlooked and didn’t buy the main ingredient…. Curry.  After I assembled everything together as instructed, I realized I’d have to continue on with the tomato paste & add spaghetti sauce with veggie broth.  I turned this totally indian recipe into an italian one.  I’m looking forward to having it the way it’s intended.  Alfred must have disliked my no recipe creation because he come home the next day with curry powder in hand.

 

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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