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    You are in: Home / Low-cholesterol / Slow-Cooked Vegetable Curry Recipe
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    Slow-Cooked Vegetable Curry

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on March 26, 2008

      I didn't have high hopes for this, as most crockpot recipes haven't turned out well for me, but this was a lot better than I expected. I followed the recipe except for using frozen green beans. I ended up adding about a half cup of smooth peanut butter, and that worked well. I served it over brown rice. Very good, thanks.

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    • on November 14, 2007

      Hubby never likes anything out of the crockpot...until now. He raved no this one before I even got done! No tomatoes or tapioca got added, but he already had it served up as a soup...along with homemade hashbrowns. It was DELICIOUS. Definitely will be added to the list of crockpot faves.

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    • on June 12, 2007

      Excellent meatless meal! I was out of carrots so I added more potatoes. I used frozen green beans and chicken broth. I accidentally poured the canned tomatoes over everything in the beginning but it didn't seem to hurt anything. My curry powder is kind of weak so next time I'll double up on that. I thought I disliked garbanzo beans but this changed my mind.

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    • on May 31, 2007

      This is truly an outstanding recipe! I fixed it exactly as written; the family and I absolutely loved it! This might sound sacrilegious to some, but the next time I made it I used frozen green beans, frozen sliced carrots, and frozen chopped onions (no thawing). I also used canned diced potatoes (drained), and jarred minced garlic. It was the weekday and I saved some precious time in the morning before getting ready for work. :) The family thought it was just as delicious! Thank you, NurseDi!!

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    • on February 15, 2007

      This was a wonderful recipe! It was also the first time I attempted anything "Indian" and it turned out perfect. I followed the recipe exactly, except that I put roasted cashew halves on for a garnish along with some strips of crystallized ginger. It has a nice warm spice that heats you up as you eat it. Just perfect for cold weather and it was easy to make. Simply scruptious! I'll be making this many times over!

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    • on April 01, 2004

      Our whole family, DD, SIL, DH and yours truly, all cleaned every spicy morsel from our plate and DH went back for seconds to polish it all off. This will be a staple in our house when we are wanting a delicious dinner without any effort. I substituted a can of Rotelle tomatoes for the red peppers and the diced tomatoes, and it worked out great. The tapioca didn't seem to thicken up the juice very much and it might have been because I added some mushrooms to the mix and extra onion. I highly recommend this nutritious curry, served over wholesome brown rice, and sprinkled with finely chopped crystalized ginger and sliced almonds. I'm looking forward the making it again soon, Di...thanks so much!

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    Nutritional Facts for Slow-Cooked Vegetable Curry

    Serving Size: 1 (682 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 449.6
    Calories from Fat 20
    Total Fat 2.2 g
    Saturated Fat 0.3 g
    Cholesterol 0.0 mg
    Sodium 713.3 mg
    Total Carbohydrate 97.3 g
    Dietary Fiber 13.2 g
    Sugars 16.0 g
    Protein 12.9 g

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