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. Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton
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|Serving Size: 1 Serving (761g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 31 (6%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||5 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 5043.5mg||174 %|
|Potassium 6552mg||172 %|
|Total Carbohydrate 124.8g||37 %|
|Dietary Fiber 27.2g||109 %|
|Sugars, other 97.6g|
|Protein 28.3g||40 %|
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Calories per serving: 543
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