Vegetable Curry


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

1/2 teaspoon minced garlic

1/2 teaspoon sea salt

3 cups cooked brown rice, or spelt pasta



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.