Recipe for Vegetable Curry 
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Yield:
4
Ingredients:
Amount Ingredient
4 med russet potatoes, (about 13/4 pounds)
peeled and cut into 1/2-inch dice
1 lrg onion, chopped
1 x red bell pepper, chopped
2 x carrots, peeled
and cut into 1/2-inch dice
2 lrg plum tomatoes, chopped
6 oz canned tomato paste
3/4 cup water
2 tbl curry powder
2 tsp cumin seeds
1/2 tsp garlic powder
1/2 tsp salt
1 med head cauliflower
cut into 1-inch florets
10 oz packaged frozen peas
Instructions:
Instructions: 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.

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