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Curried Vegetables and Couscous

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“I saw a recipe in a cook book and made a bunch of changes to my liking. This is what I ended up with. Because cardamom is so expensive I used ground cinnamon instead. I also use extra-firm lite tofu to reduce fat. You could probably substitute apple juice for wine. My husband loved it. So did I.”
READY IN:
10hrs 20mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a 4 quart crockpot combine potatoes, carrots, red onion, apple cubes, spices, tapioca, wine, water and bouillon cube.
  2. Cover and cook on low-heat setting 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  3. At the end of cooking time if using low-heat setting, turn to high and add tofu, zucchini, peas and raisins.
  4. Cover and cook for 30 minutes more. Serve over hot couscous.

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