Vegetable Curry

Photo: flickr user avlxyz

Ingredients

4 mediums russet potatoes, (about 13/4 pounds)

peeled and cut into 1/2-inch dice

1 lrg onion, chopped

1 red bell pepper, chopped

2 carrots, peeled

and cut into 1/2-inch dice

2 lrgs plum tomatoes, chopped

6 ounces canned tomato paste

cup water

2 tablespoons curry powder

2 teaspoons cumin seeds

teaspoon garlic powder

teaspoon salt

1 medium head cauliflower

cut into 1-inch florets

10 ounces packaged frozen peas

OR cut green beans, thawed

Preparation

Served over rice, this fragrant, spicy stew provides an excellent vegetarian meal. Pass chutney, whole wheat pita bread and shredded cucumber mixed with plain yogurt on the side.

MAKES 4 TO 6 SERVINGS

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.