Youwon’tmiss the meat in flavorful vegetable curry,

These easy tasty options are perfect for a busy week

VEGETABLE CURRY

A MEATLESS MEAL: Keep the slow cooker nearby and feast on vegetable curry tonight. Serve it over rice. Add flatbread and pass your favorite chutney at the table. Sliced cucumbers in plain yogurt are a good accompaniment. Make pistachio pudding topped with chopped pistachios for dessert.

Ingredients

4 medium potatoes, peeled and diced

1 large onion, chopped

1 medium red bell pepper, chopped

2 medium carrots, chopped

2 large plum tomatoes, chopped

1 ( 6- ounce) can no- salt- added tomato paste 3/ 4 cup water

2 tablespoons curry powder

2 teaspoons cumin seeds

1/ 2 teaspoon garlic powder

1/ 4 teaspoon coarse salt

1 medium head cauliflower florets

1 ( 10- ounce) package frozen green peas

Servings: makes 4 servings Preparation time: 20 minutes Cooking time: 8 to 9 hours on low

In a 4- quart or larger slow cooker, combine potatoes, onion, bell pepper, carrots, tomatoes, tomato paste, water, curry powder, cumin seeds, garlic powder and salt; mix well. Place cauliflower on top. Cook on low 8 to 9 hours. Gently stir in peas; increase heat to high and cook 15 more minutes, then serve.

Per serving: 304 calories, 14 grams protein, 2 grams fat ( 5 percent calories from fat), 0.3 gram saturated fat, 64 grams carbohydrate, no cholesterol, 307 milligrams sodium, 14 grams fiber.

Carb count: 4.