Busters Recipes

Crockpot Vegetable Curry

4 medium potatoes -- cut into 1/2" pieces
1 large onion -- chopped
1 red bell pepper -- chopped
2 carrots -- cut into 1/2" pieces
2 tomatoes -- chopped
6 ounces tomato paste
3/4 cup water
2 tablespoons curry powder
2 teaspoons cumin seed
2 cloves garlic -- minced
1/2 teaspoon salt
1 medium cauliflower -- cut in 1" florets
2 cups frozen peas -- or green beans, thawed

In crockpot, toss together potatoes, onion, bell pepper, carrots and tomatoes. In a large measuring cup, combine tomato paste, water and spices. Pour over vegetables in crockpot and stir to coat. Place cauliflower florets on top, cover and cook on LOW for 8 hours or until potatoes are tender but still hold their shape. Gently stir in the peas and cook on HIGH for 15-30 minutes longer.

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