eglamkowski's Journal: recipe of the day

Today we have yet another crockpot recipe, this one is for you vegetarians who are wondering what you can do with a slow cooker! Here's some Vegetable Curry. I found, however, that the cauliflower didn't microwave well as leftovers, so you may want to either make it optional or not mix it in with the rest when setting up leftovers.

4 medium russet potatoes (about 2 pounds), peeled and cut into 1/2-inch cubes
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 oz. can of 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 of cauliflower, cut into 1-inch florets
10 oz. package frozen peas or cut green beans, thawed

In a 5 quart crockpot, mix together the potates, onion, pepper, carrots and tomatoes.

In a bowl, combine the tomato paste, water, curry powder, cumin, garlic powder and salt.

Spread the tomato paste mixture over the vegetables.

Top with cauliflower.

Cover and cook on low for 8-9 hours, until potatoes are tender but still hold their shape.

Gently stir in the peas, crank the heat to high and cook for 15 minutes longer.

Serve with chutney and pita bread (unless you can get actual naan...). Mixed up some cucumber and yogurt for a side dish.