Curry Veg in Crockpot
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 126.5
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 165.6 mg
- Total Carbs: 24.8 g
- Dietary Fiber: 6.0 g
- Protein: 5.1 g
View full nutritional breakdown of Curry Veg in Crockpot calories by ingredient
Introduction
This would be great with some naan or jasmine rice. I eat it by itself, though. This would be great with some naan or jasmine rice. I eat it by itself, though.Number of Servings: 12
Ingredients
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5 Yukon gold potatoes, 1 eggplant, 1 head of cauliflower, 10 oz fresh mushrooms, 1 large can stewed tomatoes, 1 onion, 4 tbsp curry powder, 2 tbsp vegetable oil, 1/4 tsp cayenne pepper, 1 tbsp Garam masala
Cut all vegetables into cubes, roughly 1 inch. Mix the spices and oil into the tomatoes. Layer the chopped vegetables in the crockpot in order: potatoes, cauliflower, eggplant. Pour the tomato mixture over the top. After 1-2 hours on high, add the bell pepper, onion, and mushrooms. Turn the crockpot to Low. As the vegetables start to wilt, stir the crockpot. Stir about every hour.
Cook on low for 5-6 hours.
Makes about 12 1-cup servings.
Tips
The crockpot makes it easy, but I only make this when I'm at home to watch and stir periodically.
Directions
5 Yukon gold potatoes, 1 eggplant, 1 head of cauliflower, 10 oz fresh mushrooms, 1 large can stewed tomatoes, 1 onion, 4 tbsp curry powder, 2 tbsp vegetable oil, 1/4 tsp cayenne pepper, 1 tbsp Garam masala
Cut all vegetables into cubes, roughly 1 inch. Mix the spices and oil into the tomatoes. Layer the chopped vegetables in the crockpot in order: potatoes, cauliflower, eggplant. Pour the tomato mixture over the top. After 1-2 hours on high, add the bell pepper, onion, and mushrooms. Turn the crockpot to Low. As the vegetables start to wilt, stir the crockpot. Stir about every hour.
Cook on low for 5-6 hours.
Makes about 12 1-cup servings.
Cut all vegetables into cubes, roughly 1 inch. Mix the spices and oil into the tomatoes. Layer the chopped vegetables in the crockpot in order: potatoes, cauliflower, eggplant. Pour the tomato mixture over the top. After 1-2 hours on high, add the bell pepper, onion, and mushrooms. Turn the crockpot to Low. As the vegetables start to wilt, stir the crockpot. Stir about every hour.
Cook on low for 5-6 hours.
Makes about 12 1-cup servings.