Slow Cooker Curried Vegetables and Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Potatoes, 3 medium (3 cups) dicedCarrots, 4 medium (2 cups) diced Onions, 1 large diced Apple juice, 1.25 cup Quick cooking Tapioca, 2 tablespoonsCurry Powder, 2 tspsFresh Ginger, grated, 1 tspSalt, .5 tspGround Cardamom, .5 tspBrown Rice, long grain, 1 cup Water, 2 cupsTofu, firm, 1 block dicedZucchini, 2 large, diced Peas, frozen, 1 cup Golden Raisins, .33 cup, packed
In crockpot combine potatoes, carrots, onion, apple juice, tapioca, curry, ginger, salt, cardomom, rice, and water. Cover and cook on low-heat for 8-10 hours or on high heat for 4-5 hours. Turn crockpot to high and add in tofu, zucchini, peas, and raisins. Cover and cook for 30 minutes or more.
If desired, serve with chutney.
Note: I like cooking it with the rice for ease of preparation and I like the creaminess the rice gets this way, If you prefer a more traditional style simple omit the rice & water, cook them separately and serve the vegetable over the rice.
Number of Servings: 8
Recipe submitted by SparkPeople user CONNECTED1.
If desired, serve with chutney.
Note: I like cooking it with the rice for ease of preparation and I like the creaminess the rice gets this way, If you prefer a more traditional style simple omit the rice & water, cook them separately and serve the vegetable over the rice.
Number of Servings: 8
Recipe submitted by SparkPeople user CONNECTED1.
Nutritional Info Amount Per Serving
- Calories: 243.2
- Total Fat: 4.3 g
- Cholesterol: 0.0 mg
- Sodium: 58.4 mg
- Total Carbs: 43.6 g
- Dietary Fiber: 6.3 g
- Protein: 10.8 g
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