Recipe By: McDougall
Serving Size: 4
Preparation Time: 0:15

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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Per serving: 256 Calories (kcal); 2g Total Fat; (5% calories from fat); 10g Protein; 55g Carbohydrate; 0mg Cholesterol; 722mg Sodium

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