Average Rating: 2TOTAL TIME: Prep: 25 min. Cook: 7 hours
YIELD: 6 servings.Ingredients
- 2 jars (15 ounces each) korma curry sauce
- 2 tablespoons curry powder
- 2 teaspoons garam masala
- 1-1/2 teaspoons ground mustard
- 2 pounds red potatoes (about 6 medium), cubed
- 2 cups small fresh mushrooms
- 2 cups fresh baby carrots
- 1-1/2 cups frozen corn, thawed
- 5 green onions, chopped
- 2 cups cut fresh asparagus (2-inch pieces)
- 2 tablespoons water
- 1-1/2 cups frozen peas, thawed
- 1/4 cup chopped fresh parsley
- Naan flatbreads or cooked basmati rice, optional
Instructions
- 1. In a greased 5-qt. slow cooker, combine curry sauce, curry powder, garam masala and mustard. Stir in potatoes, mushrooms, carrots, corn and green onions. Cook, covered, on low 7-9 hours or until vegetables are tender.
- 2. In a microwave-safe bowl, combine asparagus and water; microwave, covered, on high for 2-3 minutes or until crisp-tender. Drain. Stir asparagus and peas into slow cooker; heat through. Sprinkle with parsley. If desired, serve with naan.
Nutrition Facts
1-3/4 cups: 455 calories, 20g fat (10g saturated fat), 5mg cholesterol, 495mg sodium, 61g carbohydrate (18g sugars, 11g fiber), 11g protein.