Meals Matter

Cauliflower and Potato Curry

Contributed By: michc215
Lisa Corsetti

Spicy, delicious, and easy vegeterian entree.

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.

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Recipe Details

Total Preparation Time: 15 to 30 minutes
Ingredients: Soups & Stews
Vegetables
Actual Cooking Time: More than 2 hours
Number of Servings: 4
Origin: Mediterranean & Mid-Eastern
Special Features: Vegetarian
Crock Pot

Nutrient Information

Calories: 300
Total Fat: 3g