Crockpot Vegetable Curry

Ingredients:

3 potatoes, chopped

1 cauliflower, chopped

1 1/2 cups green peas

3 tomatoes, chopped

3/4 tsp turmeric

1/2 tsp chili powder

1 1/2 tsp cumin

1 tsp curry

cilantro

sea salt

1 cup water

Process:

Place all ingredients in a crock pot or slow cooker. Cook on low for 5 to 6 hours.

* I wrote it some measurements to use as a guide, but as always cooking with spices, do not get bogged down with measurement but rather add by smell. Keep in mind when slow cooking the spices will be absorbed by the food- so be generous! Heavy on the cumin, and remember that you can add any vegetables you have in your kitchen. Today I added broccoli and 2 sweet potatoes, along with an onion and garlic. 

In a buddhist kitchen, you use what you have, and cook from within. This is a great dish to serve with rice (in my kitchen we use Jasmine).