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Curry (fatfreevegan)

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Makes: 4 servings adjust
Curry with potatoes, cauliflower and peas

Directions

Ingredients

  • 4 medium Potatoes, cut into quarters
  • 1 Red Bell Pepper, chopped
  • 1 large Onion, chopped
  • 2 Carrots, cut into 50mm pieces
  • 2 Tomatoes, chopped
  • 170 milliliters Tomato Paste, (tomatenmark)
  • 2 tablespoons Curry Powder
  • 34 cup Water
  • 2 teaspoons Cumin Seed
  • 2 cloves Garlic, minced
  • 12 Salt
  • 1 medium Cauliflower, cut in florets
  • 2 cups Frozen Peas

Step 1

In crockpot, toss together potatoes, onion, bell pepper, carrots and tomatoes. In a large measuring cup, combine tomato paste, water and spices. Pour over vegetables in crockpot and stir to coat. Place cauliflower florets on top, cover and cook on LOW for 8 hours or until potatoes are tender but still hold their shape. Gently stir in the peas and cook on HIGH for 15-30 minutes longer.
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