Knowing I had the day to myself, I decided to make vegetable curry based on a recipe that I have been eying for the past few months. It ended up being healthy, delicious, affordable, and quite simple to make. Read on for the full recipe with photos!
I actually went out and bought a slow cooker to prepare this meal, so the grand total for me personally tacked on an exrta $45 (slow cooker was on sale at Best Buy). The ingredients, however, were quite affordable, rounding up to around $40 total. This meal would easily be in the $15-$25 range easily after not needing to in the future purchase the herbs/spices such as the curry powder or garlic powder. I tried to make everything organic, however the one ingredient that was not organic was the cumin seeds. The distilled water can also be traded for just regular tap or bottled water, but since distilled water is better for you I went with that. If you are looking to take out salt in your diet you can also eliminate the sea salt.
The slow cooker I used was recommended from Consumer Reports and was a very reasonable price to pay – Hamilton Beach Set ‘n Forget 6-Quart Programmable Slow Cooker.
- 4 medium sweet potatoes, peeled & diced
- 1 large onion chopped
- 1 red bell pepper, chopped
- 2 carrots, diced
- 2 large tomatoes, chopped
- 1 (6 ounce) can of tomato paste
- 3/4 cup distilled water
- 2 Tablespoons curry powder
- 2 teaspoons cumin seeds
- 1/2 teaspoon garlic powder
- 1/2 teaspoon of sea salt*
- 1 (10 ounce) package of frozen peas
In a slow cooker, place sweet potatoes, onion, pepper, carrots and tomatoes.
Stir in tomatoes, water, curry powder, cumin seeds, garlic powder. Mix well.
Cover and cook on low for 8-9 hours.
Stir in the peas just before serving and cover until peas are warmed.