Slow Cooker Curried Vegetables and Rice

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Slow Cooker Curried Vegetables and Rice calories by ingredient
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Number of Servings: 8


    Potatoes, 3 medium (3 cups) diced
    Carrots, 4 medium (2 cups) diced
    Onions, 1 large diced
    Apple juice, 1.25 cup
    Quick cooking Tapioca, 2 tablespoons
    Curry Powder, 2 tsps
    Fresh Ginger, grated, 1 tsp
    Salt, .5 tsp
    Ground Cardamom, .5 tsp
    Brown Rice, long grain, 1 cup
    Water, 2 cups
    Tofu, firm, 1 block diced
    Zucchini, 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.

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Member Ratings For This Recipe

  • Bad
    2 of 2 people found this review helpful
    This should have been absolutely wonderful. Everything about the recipe sounded good, but I had a few problems. Two things stood out: lack of taste and texture. If texture is a problem for you, do not add the rice, but cook separately. - 8/10/09

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