Crock Pot Vegetable Curry |
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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 8 |
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Ingredients:
4 medium potatoes, peeled and diced |
1 large onion, chopped |
1 red bell pepper, chopped |
2 carrots, peeled and diced |
2 large tomatoes, chopped |
1 (6 ounce) can tomato paste |
3/4 cup water |
2 tablespoons curry powder |
2 teaspoons cumin seeds |
1/2 teaspoon garlic powder |
1/2 teaspoon salt |
3 cups cauliflower florets |
1 (10 ounce) package frozen peas |
Directions:
1. Place potatoes, onion, red bell pepper, carrots, and tomatoes in crock.
2. Stir in tomato paste, water, curry powder,cumin seeds, garlic powder, and salt.
3. Mix well and add cauliflower florets.
4. Cover and cook on low for 8 to 9 hours. Stir in the peas just before serving.
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