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Ingredients Jump to Instructions ↓

  1. 4 TO 6 SERVINGS

  2. 4 medium russet potatoes, (1 3/4 pounds) peeled and cut into 1/2-inch dice

  3. 1 large onion, chopped

  4. 1 red bell pepper, chopped

  5. 2 carrots, peeled and cut into 1/2-inch dice

  6. 2 large plum tomatoes, chopped

  7. 6 ounces canned tomato paste

  8. 3/4 cup water

  9. 2 tablespoons curry powder

  10. 2 teaspoons cumin seeds

  11. 1/2 teaspoon garlic powder

  12. 1/2 teaspoon salt

  13. 1 medium head cauliflower cut into 1-inch florets

  14. 10 ounces packaged frozen peas or cut green beans, thawed

  15. In a 4- or 5-quart electric slow cooker, toss together the potatoes,

  16. onion, bell pepper, carrots, and tomatoes. Stir in the tomato

  17. paste, water, curry powder, cumin seeds, garlic powder, and salt.

  18. Mix well. Place the cauliflower florets on top.

  19. 8 to 9 hours, or until the

  20. potatoes are tender but still hold their shape. Gently stir in

  21. the peas. Increase the heat to the high setting and cook 15 minutes

  22. longer.

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