| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
Veg05 |
4 |
servings |
INGREDIENTS
| 4 |
md |
Russet potatoes; (about 13/4 pounds) |
|
|
Peeled and cut into 1/2-inch dice |
| 1 |
lg |
Onion; chopped |
| 1 |
|
Red bell pepper; chopped |
| 2 |
|
Carrots; peeled |
|
|
And cut into 1/2-inch dice |
| 2 |
lg |
Plum tomatoes; chopped |
| 6 |
oz |
Canned tomato paste |
| 3/4 |
c |
Water |
| 2 |
tb |
Curry powder |
| 2 |
ts |
Cumin seeds |
| 1/2 |
ts |
Garlic powder |
| 1/2 |
ts |
Salt |
| 1 |
md |
Head cauliflower |
|
|
Cut into 1-inch florets |
| 10 |
oz |
Packaged frozen peas |
|
|
OR cut green beans; thawed |
INSTRUCTIONS
Served over rice, this fragrant, spicy stew provides an excellent
vegetarian meal. Pass chutney, whole wheat pita bread and shredded cucumber
mixed with plain yogurt on the side.
MAKES 4 TO 6 SERVINGS
1. In a 4- or 5-quart electric slow cooker, toss together the potatoes,
onion, bell pepper, carrots, and tomatoes. Stir in the tomato paste, water,
curry powder, cumin seeds, garlic powder, and salt. Mix well. Place the
cauliflower florets on top.
2. Cover and cook on the low heat setting 8 to 9 hours, or until the
potatoes are tender but still hold their shape. Gently stir in the peas.
Increase the heat to the high setting and cook 15 minutes longer.
Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton
Converted by MM_Buster v2.0l.
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