Name: Very Veggie Vegetable Curry
Cook time: 9 h 15 min
Ingredients: 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; 1 can (6-ounce) tomato paste; 3/4 cup water; 2 tablespoon curry powder; 2 teaspoon cumin seeds; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1 medium head cauliflower, cut into 1-inch florets; 10 ounce packaged frozen peas or cut green beans, thawed

Very Veggie Vegetable Curry

If you've ever wondered how to make vegetable curry, here's a quick and easy answer for you. Follow this slow cooker recipe for Very Veggie Vegetable Curry and enjoy a simple and delicious vegetarian meal with tons of flavor.

Cooking Time9 hr 15 min

Cooking MethodSlow Cooker

Ingredients

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
1 can (6-ounce) 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

Instructions

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.