Total Time
7hrs 15mins
Prep 1 hr
Cook 6 hrs 15 mins

Adjust the cayenne to control how hot you want this. You may also add in chopped fresh jalapeno. I usually serve over rice or polenta.

Ingredients Nutrition


  1. In a blender or food processor, add 1 tablespoon oil, garlic, ginger, brown sugar, coriander, cumin, mustard, cayenne, turmeric, and vinegar; process until mixture is smooth; set aside.
  2. Heat the remaining oil in a skillet over medium-high heat.
  3. Add in the onion and carrot, cover and cook for 5 minutes or until softened.
  4. Transfer the onion and carrot to a 4-quart slow cooker on LOW heat setting.
  5. Add in the spice paste, stir and cook for 1 minute.
  6. Add in the next 4 ingredients; stir to combine.
  7. In a small bowl, mix together the tomato paste and water; add to the slow cooker along with salt and pepper to taste; cover and cook on LOW for 6 hours.
  8. Add in the peas; cook for 10 more minutes to allow them to heat; serve.
Most Helpful

I followed the directions exactly for this recipe in the crock pot and it was horrendous! I couldn't even eat it. I'm not sure why it turned out so badly -- the only thing I can come up with is that it's because I used frozen veggies. Though, that shouldn't have completely ruined it.

VegeTara February 07, 2010

This was very good. I was looking for a vegetarian dinner and this one is a winner. I think I added too much tumeric, but that is my bad. Served it on basmati. Thanks again!

Smilyn March 28, 2008

I liked this recipe but I was expecting more. I followed it exactly, although I cooked it on the stove and not in the crockpot. I needed to add a touch of extra water. I found it needed a lot more cayenne than the 1/2 tsp. called for. It didn't have much of an "Indian" flavor and could have used more spices in the spice paste in general. It was also a bit too tomato-ey for my taste. I served it with naan.

windhorse23 February 02, 2008