Vegetarian Curry
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 226.9
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 364.5 mg
- Total Carbs: 43.8 g
- Dietary Fiber: 9.6 g
- Protein: 7.7 g
View full nutritional breakdown of Vegetarian Curry calories by ingredient
Introduction
served over rice, this fragrant, spicy stew provides an excellent vegetarian meal option.Side options:
basmati rice
chutney
shredded cucumber mixed with plain yogurt served over rice, this fragrant, spicy stew provides an excellent vegetarian meal option.
Side options:
basmati rice
chutney
shredded cucumber mixed with plain yogurt
Number of Servings: 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)
Tips
Serve over rice or with naan
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
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