E-Book:

49

Printed Book:

49

Crock Pot Vegetable Curry

Place vegetables, black-eyed peas, tomato sauce, coconut milk, vegetable broth and spices in the slow cooker and cook on low heat for 8 hours, or on high heat for 4 hours.  Serve garnished with cilantro leaves.

Ingredients:

1)

cauliflower florets : 4 cup

2)

chopped green beans : 2 cup

3)

medium sweet potato, peeled and diced : 1

4)

red bell pepper, diced : 1

5)

diced egg plant : 1 cup

6)

black-eyed peas (canned, drained or pre-soaked): 1 cup

7)

can low-sodium tomato sauce : 15 oz

8)

can of light coconut milk: 1

9)

low-sodium vegetable broth : 1 cup

10)

turmeric: 1 tablespoon

11)

cumin: 1 tablespoon

12)

curry powder : 1 tablespoon

13)

sea salt : 0.5 teaspoon

14)

cayenne pepper : 0.5 teaspoon

15)

chopped cilantro, for garnish :

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