vegetable curry


2.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 177.5
  • Total Fat: 0.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 338.2 mg
  • Total Carbs: 38.7 g
  • Dietary Fiber: 8.4 g
  • Protein: 7.6 g

View full nutritional breakdown of vegetable curry calories by ingredient
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Introduction

adapted from "The Best Slow Cooker Ever" adapted from "The Best Slow Cooker Ever"
Number of Servings: 8

Ingredients

    4 medium peeled diced potatoes
    1 lg chopped onion
    1 chopped pepper
    2 chopped carrots
    2 large chopped plum tomatoes or (I used a can of diced tomatoes--undrained)
    1-6oz can tomato paste (I used 9 oz.)
    3/4 c water
    2 tbsp curry powder
    2 tsp cumin seeds (I used powder)
    1/2 tsp garlic powder
    1/4 tsp salt
    1 med head of cauliflower
    1 10 oz pkg frozen peas

Directions

In crock pot, mix potatoes, onion, pepper, carrots, tomatoes, paste, water and spices. Put cauliflower (cut in pieces) on top and cook on low for 8-9hrs. Gently stir in peas and increase heat for 15 min. Enjoy!

Number of Servings: 8

Recipe submitted by SparkPeople user JHCRAMER.

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