Vegetable Curry Crockpot

Crockpot Vegetable Curry

• 4 potatoes, peeled and cut into 1cm pieces
• 1 onion, chopped
• 1 red pepper, chopped
• 2 medium hot chillies, finely chopped
• 2 carrots, peeled and cut into 1cm pieces
• 2 tomatoes, chopped
• 2 cloves of garlic, finely chopped
• 1 x 150g tin of tomato paste
• cup of water
• 2 teaspoons of cumin
• lespoons of curry powder
• teaspoon of sea salt
• 1 medium cauliflower broken into 3cm florets
• 2 cups of defrosted peas or beans

Place the potatoes, onion, pepper, carrots, chillies and tomatoes in the crockpot.

Blend together the tomato paste with the water. Add the curry spices, the garlic and salt and mix thoroughly into the crockpot.

Place the cauliflower florets on top of the vegetables in the crockpot.

Cover the crockpot and cook on LOW for 8 hours or until the vegetables are tender.

Remove the lid from the crockpot; gently stir the peas or beans into the curry and cook for a further 15-30 minutes on HIGH.

Serve the crockpot vegetable curry with basmati rice and sambals.

Serves 4