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Vegetable Curry
4 potatoes, peeled and diced
1 onion, chopped
1 red pepper, chopped
2 carrots, diced
2 large tomatoes, chopped
1 6 oz. can tomato paste
3/4 cup water
2 tbs. curry powder
2 tsp. cumin seeds
1/2 tsp. garlic powder
1/2 tsp. salt
3 cups cauliflower florets
1 10 oz. package frozen peas, thawed
Place the potatoes, onion, pepper, carrots and tomatoes in the Crock-Pot
®
Slow Cooker. Stir in the tomato paste, water, curry powder, cumin seeds,
garlic powder and salt. Mix well and add the cauliflower florets. Cover;
cook on Low for 8 to 9 hours or on Low for 4 to 5 hours. Stir in peas just
before serving.
Recommended Unit Size: 4 - 7 Quarts
65
Baked Eggplant
1 1/4 lbs. eggplant, cut into 1-inch cubes
2 onions, thinly sliced
2 ribs celery, sliced
1 tbs. olive oil
1 16 oz. can diced tomatoes, undrained
3 tbs. tomato sauce
1/2 cup pitted olives, cut in half
2 tbs. balsamic vinegar
1 tbs. sugar
1 tbs. capers, drained
1 tsp. dried oregano
1 tsp. dried basil
salt and pepper to taste
Combine the eggplant, onions, celery, oil, tomatoes and tomato sauce
in the Crock-Pot
®
Slow Cooker. Cover; cook on Low for 3 1/2 to 4
hours or until eggplant is tender. Stir in the olives, vinegar, sugar,
capers, oregano, and basil. Season with salt and pepper. Cover; cook
for 45 minutes to 1 hour on High, or until heated through.
Recommended Unit Size: 2 1/2 - 5 Quarts
64
Vegetarian Vegetarian
9102050000220_visual ver.qxd:9102050000220_black 4/10/08 6:56 PM Page 64
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