Ingredients
2 jars (15 ounces each) korma curry sauce2 tablespoons curry powder2 teaspoons garam masala1-1/2 teaspoons ground mustard2 pounds red potatoes (about 6 medium), cubed2 cups small fresh mushrooms2 cups fresh baby carrots1-1/2 cups frozen corn, thawed5 green onions, chopped2 cups cut fresh asparagus (2-inch pieces)2 tablespoons water1-1/2 cups frozen peas, thawed1/4 cup chopped fresh parsleyNaan flatbreads or cooked basmati rice, optional
Preparation
In a greased 5-qt. slow cooker, combine curry sauce, curry powder, garam masala and mustard. Stir in potatoes, mushrooms, carrots, corn and green onions. Cook, covered, on low 7-9 hours or until vegetables are tender.
In a microwave-safe bowl, combine asparagus and water; microwave, covered, on high for 2-3 minutes or until crisp-tender. Drain. Stir asparagus and peas into slow cooker; heat through. Sprinkle with parsley. If desired, serve with naan.
