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Vegetable Curry

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Vegetable Curry

Phases 1 and 3 | Serves 4
Prep time: 10 minutes | Total time: 4 to 6 hours (slow cooker)


4 sweet potatoes, diced
1 onion, diced
1 red bell pepper, seeded and chopped
1 cup diced carrots
1 cup green beans
1 cup broccoli florets
1 15-ounce can garbanzo beans, drained and rinsed
2 large tomatoes, chopped
1 6-ounce can tomato paste
2 teaspoons curry powder
½ teaspoon minced garlic
½ teaspoon sea salt
3 cups cooked brown rice pasta or quinoa*


Put all ingredients except the pasta into a slow cooker or Crock-Pot with ¾ cup water, stir, and cook for 4 to 6 hours on high or 6 to 8 hours on low. Serve with the pasta or quinoa.

*Phase 3 is quinoa only 1/2 cup cooked per serving.