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Vegetable Curry
MAKES 4 TO 6 SERVINGS
4 medium russet potatoes, (1 3/4 pounds) peeled and cut into 1/2-inch dice
1 large onion, chopped
1 red bell pepper, chopped
2 carrots, peeled and cut into 1/2-inch dice
2 large plum tomatoes, chopped
6 ounces canned tomato paste
3/4 cup water
2 tablespoons curry powder
2 teaspoons cumin seeds
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 medium head cauliflower cut into 1-inch florets
10 ounces packaged frozen peas or cut green beans, thawed
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.
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.
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Vegetable Curry