Monday, November 02, 2009

Curried Vegetable Stew

3 carrots
1 white onion
2 heaping tablespoons of diced garlic
1 very small butternut squash
1 small rhutabega
2 small turnips
1 sweet potato
2 red potatoes
1 gold potato
1 can of green beans
48 oz of chicken broth
Black pepper
Balti curry from penzeys

Cut, toss in crock pot for 10 hrs, adjust salt and curry, and ready to eat! Served with greek yogurt, challa, and butter.

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