Vegetable Curry - Haughton

Course : Indian
Serves: 4
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4 medium russet potatoes -- (about 1 3/4 lbs) - -- peeled, cut 1/2 in dice
1 large onion -- chopped
1 medium red bell pepper -- chopped
2 medium carrots - peeled -- cut in 1/2 inch 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 cauliflower cut in 1 inch florets
10 ounces frozen peas or cut green beans -- thawed

Preparation / Directions:

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.

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