Crockpot Vegetable Curry

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Crockpot Vegetable Curry

 

Recipe By : McDougal

Serving Size : 4 Preparation Time :0:15

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 medium potatoes -- cut into 1/2 " pieces

1 large onion -- chopped

1 red bell pepper -- chopped

2 carrots -- cut into 1/2 " pieces

2 tomatoes -- chopped

6 ounces tomato paste

3/4 cup water

2 tablespoons curry powder

2 teaspoons cumin seeds

2 cloves garlic -- minced

1/2 teaspoon salt

1 medium cauliflower -- cut in 1 " florets

2 cups frozen peas or green beans -- thawed

 

In crockpot, toss together potatoes, onion, bell pepper, carrots and

tomatoes. In a large measuring cup, combine tomato paste, water and

spices.

Pour over vegetables in crockpot and stir to coat. Place cauliflower

florets on top, cover and cook on LOW for 8 hours or until potatoes

are

tender but still hold their shape. Gently stir in the peas and cook

on

HIGH for 15-30 minutes longer.

 

 

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Per serving: 197 Calories (kcal); 1g Total Fat; (5% calories from

fat);

7g Protein; 45g Carbohydrate; 0mg Cholesterol; 640mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0

Fruit; 0

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0