Curried Vegetables and Rice

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  • Makes: 6 servings
  • Prep: 15 mins
  • Cook: 8 hrs to 10 hrs

Curried Vegetables and Rice

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Directions

  1. In a 3 1/2- to 4-quart crockery cooker combine potatoes, carrots, red onion, apple juice, tapioca, curry powder, ginger, salt, and cardamom.
  2. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  3. Cook rice according to package directions. If using low-heat setting, turn to high-heat setting. Add tofu, zucchini, peas, and raisins. Cover and cook for 30 minutes more. Serve vegetable mixture over hot cooked rice. If desired, serve with chutney. Makes 6 servings.
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Nutrition Facts (Curried Vegetables and Rice)

  • Per serving:
  • 326 kcal ,
  • 3 g fat
  • 262 mg sodium ,
  • 65 g carb. ,
  • 7 g fiber ,
  • 11 g pro.
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