This recipe comes from another Menu Plan Monday participant, A Juggling Mum - I've been wanting to try a good curry recipe and this fits perfectly with my plan to include at least 1 vegetarian meal in each week's menu. The title has the original link to her recipe, but the version below includes conversion to American measurement, and a few small changes to things I have on hand regularly.
Crockpot Vegetable Curry
Makes appx 8-10 servings
4 medium potatoes - cut into 1/2″ pieces
1 large onion - chopped
1 red pepper - chopped (if you like spicy, use a chili pepper or other spicy variety)
2 carrots - cut into 1/2″ pieces
2 tomatoes - chopped
2 cups frozen peas
1 6oz can tomato paste
3/4 cup water
2 tablespoons curry powder
2 cloves garlic - minced
1/2 teaspoon salt
1 medium cauliflower - cut in 1″ florets
In crockpot, toss together potatoes, onion, pepper, carrots, frozen vege 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 6 to 8 hours or until potatoes are tender but still hold their shape.
Serve over Coconut rice (make regular rice, but replace half of the water with coconut milk in the pot)
Potatoes - appx $0.75
Onion - $0.30
Pepper - $0.50
Carrots - $0.50
Tomatoes - $0.80
Frozen Peas - $0.45
Tomato Paste - $0.60
Cauliflower - 0.95
Rice - $0.46
Coconut milk - $1.00
Grand Total: 7.06, or $o.71 per serving
Curried Veggie Flatbread Pizza