VEGETABLE CURRY

4 potatoes, peeled and diced
1 onion, chopped
1 red bell pepper, chopped
2 carrots, diced
2 large tomatoes, chopped
1 (6 oz.) can tomato paste
3/4 cup water
2 tbsp. 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. Stir in peas just before serving.

From: Recipelink.com
Source: Recipe booklet: Rival Crock-Pot Cook Book, 2001