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Crockpot Vegetable Curry

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Makes: 4 servings adjust



  • 4 medium Potatoes, cut into 1/2″ pieces
  • 1 Yellow Onion, chopped
  • 1 Red Bell Pepper, chopped
  • 2 Carrots, cut into 1/2″ pieces
  • 2 Tomatoes, chopped

Step 1

In crockpot, toss together potatoes, onion, bell pepper, carrots and tomatoes.


  • 6 ounces Tomato Paste
  • 34 cup Water
  • 2 teaspoons Curry Powder
  • 2 teaspoons Ground Cumin
  • 2 cloves Garlic, minced
  • 12 teaspoon Salt

Step 2

In a large measuring cup, combine tomato paste, water and spices. Pour over vegetables in crockpot and stir to coat.


  • 1 medium Cauliflower, cut in 1″ florets

Step 3

Place cauliflower florets on top, cover and cook on LOW for 8 hours or until potatoes are tender but still hold their shape.


  • 2 cups Frozen Peas

Step 4

Gently stir in the peas and cook on HIGH for 15-30 minutes longer.
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