Vegetable Curry (Recipe)

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.

Ingredients

4 medium russet potatoes (about 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 (6 ounce) can 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

1 (10 ounce) package frozen peas or cut green beans, thawed

Steps

1.  In a 4 or 5 quart electric slow cooker, tos 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.