Remove excess fat from meat. Cut meat to fit into a 3 1/2- or 4-quart slow cooker. In a large skillet, cook meat in hot oil until brown on all sides. In the slow cooker combine vegetable juice, uncooked rice, curry powder, and salt. Add carrots then add meat.
Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours.
Add the sweet pepper to the cooker. Cover and let stand 5 to 10 minutes. Curry adds intrigue to this colorful dish.
Nutritional Information: Per Serving— Calories: 299 Carbohydrate: 15g Protein: 32g Cholesterol: 99mg Sodium: 537mg Fiber: 2g Saturated Fat: 3g Total Fat: 12g
This recipe has been added to the following public cookbooks:
Diabetic Recipes,
mg's cookbook,
Diabetes Cookbook,
dLife Recipes
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