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Vegetarian Desserts
Vegetable Curry
4 potatoes, peeled and diced
1 onion, chopped
1 red pepper, chopped
2 carrots, diced
2 large tomatoes, chopped
1 6 oz. can tomato paste
3/4 cup water
2 tbs. curry powder
2 tsp. cumin seeds
1/2 tsp. garlic powder
1/2 tsp. salt
3 cups cauliflower florets
1 10 oz. package frozen peas, thawed
Place the potatoes, onion, pepper, carrots and tomatoes in the
Crock-Pot
®
Slow Cooker. Stir in the tomato paste, water, curry powder,
cumin seeds, garlic powder and salt. Mix well and add the cauliflower
florets. Cover; cook on Low for 8 -9 hours or on Low for 4 -5 hours.
Stir in peas just before serving.
Recommended Unit Size: 4 - 7 Quarts
Cinnamon Ginger Pears
3 cups water
1 cup granulated sugar
10 to 12 slices fresh ginger
2 whole cinnamon sticks
6 pears, peeled and cored
1 tbs. candied ginger, minced, for garnish
In the Crock-Pot
®
Slow Cooker, combine the water, sugar, fresh
ginger and cinnamon sticks. Place the pears in this mixture. Cover;
cook on Low for 4 to 6 hours or on High for 1 1/2 - 2 hours.
Remove the pears from the sauce and let them cool. Turn the slow
cooker to High and heat uncovered for about 30 minutes to allow
the liquid to reduce to a thick syrup. Drizzle this syrup over the pears.
Garnish with the candied ginger.
Recommended Unit Size: 6 - 7 Quarts
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