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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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