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 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
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.