Contributed By: michc215
Lisa Corsetti
Spicy, delicious, and easy vegeterian entree.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Vegetables
Actual Cooking Time: More than 2 hours
Number of Servings: 4
Origin: Mediterranean & Mid-Eastern
Special Features: Vegetarian
Crock Pot
Meal Type: Soups & Stews
Ingredients
4 cups Potatoes, peeled and quartered
1 Small cauliflower, cut into florets
a pinch Asafetida
3/4 tsp Ground turmeric
1/2 tsp Chilli powder
1 1/2 tsp Ground cumin
3/4 tsp Salt
Big pinch of sugar
2 Tomatoes, chopped
1 1/4 cups Water
1/2 tsp Garam masala
1/2 cup Wheat berries (optional)
Preparation
Add all ingredients to a crockpot and cook on low for approximately six hours. If you're adding wheat berries,
cook them on high with an additional cup of water for an
hour, then add remaining ingredients and cook on low.
With the wheat berries, if things start drying out, add more water.
Cook's Notes
I prefer this dish without wheat berries. Also, I didn't use the asafetida and it still turned out great.
Nutrition Information
Calories: 300
;
Total Fat: 3g