Thursday, October 9, 2014

Pav Bhaji

2 cups diced sweet potato
1 cup diced cauliflower
1/4 cup diced bell pepper
1 cup diced tomatoes
1/2 cup water
2 cloves minced garlic
2 t grated ginger
1/2 t turmeric
1/2 t chili powder
1/2 t cinnamon
1/2 t hot curry powder

1. In the morning, load all ingredients except salt into slow cooker.
2. Place on low for 7-8 hours.
3. When ready to serve add salt to taste.
4. Use spoon to mash vegetables a bit
5. Serve in a toasted bun, or over rice/quinoa.

Makes 5 sandwiches. Adapted from Vegan Slow Cooking by Kathy Hester.

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