Vegetable Curry
By: Anonymous
Published: Sunday, February 14, 2010 - 7:19am

Ingredients




4 mediums russet potatoes, (about 13/4 pounds)
peeled and cut into 1/2-inch dice
1 lrg onion, chopped
1 red bell pepper, chopped
2 carrots, peeled
and cut into 1/2-inch dice
2 lrgs plum tomatoes, chopped
6 ounces canned tomato paste
cup water
2 tablespoons curry powder
2 teaspoons cumin seeds
teaspoon garlic powder
teaspoon salt
1 medium head cauliflower
cut into 1-inch florets
10 ounces packaged frozen peas
OR cut green beans, thawed

Preparation

1 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. 2 MAKES 4 TO 6 SERVINGS 3 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. 4 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.