Vegetarian Curry

Name: Vegetarian Curry Recipe
Prep time: 30 min
Cook time: 480 min
Total time: 510 min
Yield: 6
Ingredients: 4 medium russet potatoes cubed; 1 large onion diced; 1 red bell pepper chopped; 1 green bell pepper chopped; 2 carrots peeled and diced; 2 large plum tomatoes chopped; 1 6oz can of tomato paste; 3/4 cup of water; 2 tbsp curry powder; 2 tsp cumin seed; 1/2 tsp garlic powder; 1/2 tsp salt; 1 medium head of cauliflower cut into 1 florets; 10 oz frozen peas (thawed)

Minutes to Prepare: 30
Minutes to Cook: 480

Number of Servings: 6

Ingredients

4 medium russet potatoes, cubed1 large onion, diced1 red bell pepper, chopped1 green bell pepper, chopped2 carrots, peeled and diced2 large plum tomatoes, chopped1 6oz can of tomato paste3/4 cup of water2 tbsp curry powder2 tsp cumin seed1/2 tsp garlic powder1/2 tsp salt1 medium head of cauliflower, cut into 1" florets10 oz frozen peas (thawed)

Directions

In a 5 quart electric slow cooker, toss together potatoes, tomatoes, onion, bell peppers, and carrots. Stir in tomato paste, water, curry powder, cumin seeds, garlic powder, and salt. Mix well. Place cauliflower florets on top

Cover and cook on the low heat setting for 8 - 9 hours or until potatoes are tender but still hold their shape.

Gently stir in peas and increase heat to high for 15 minutes

Serving Size:�Makes 6 1cup servings

Servings Per Recipe: 6

Nutritional Info Amount Per Serving