Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      medium        russet potatoes -- (about 1 3/4 lbs) -
                        -- peeled, cut
          in             -- ¥
     1/2  "             dice
   1      large         onion -- chopped
   1                    red bell pepper -- chopped
   2                    carrots - peeled -- cut in 1/2" dice
   2      large         plum tomatoes -- chopped
   6      ounces        canned 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 in 1" florets
  10      ounces        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 1. 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. 2. 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.