Preparation time: 6 hours 10 minutes
Cooking time: 6 hours
Servings: 2


4 pieces Carrot
2 pieces Sweet potato
1 piece Onion
3 cloves Garlic
2 tablespoon Curry powder
1 teaspoon Ground caraway (ground)
¼ teaspoon Chili powder
¼ TL Celtic sea salt
1 pinch Cinnamon
100 ml (3 ½ fl. oz.) Vegetable broth
400 g (14 oz.) Tomato cubes (can)
250 g (9 oz.) Sweet peas
2 tablespoon Tapioca flour


Roughly chop vegetables and potatoes and press garlic. Halve the sugar snap

Put the carrots, sweet potatoes and onions in the slow cooker.

Mix tapioca flour with curry powder, cumin, chili powder, salt and cinnamon
and sprinkle this mixture on the vegetables.

Pour the vegetable broth over it.

Close the lid of the slow cooker and let it simmer for 6 hours on a low

Stir in the tomatoes and sugar snap peas for the last hour.

Cauliflower rice is a great addition to this dish.


Calories: 397 kcal
Protein: 9.35 g
Fat: 6.07 g
Carbohydrates: 81.55 g