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Vegetable Curry

4 md Russet potatoes; (about 13/4 pounds) Peeled and cut into 1/2-inch dice
1 lg Onion; chopped
1 Red bell pepper; chopped
2 Carrots; peeled and cut into 1/2-inch dice
2 lg Plum tomatoes; chopped
6 oz Canned tomato paste
3/4 c Water
2 tb Curry powder
2 ts Cumin seeds
1/2 ts Garlic powder
1/2 ts Salt
1 md Head cauliflower cut into 1-inch florets
10 oz Packaged frozen peas OR cut green beans; thawed


In a 4- or 5-quart 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.

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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