Creamy Curry Vegetable Stew

• 2 jars (15 ounces each) korma curry sauce
• 2 tablespoons curry powder
• 2 teaspoons garam masala
• 1-1/2 teaspoons ground mustard
• 2 pounds red potatoes (about 6 medium), cubed
• 2 cups small fresh mushrooms
• 2 cups fresh baby carrots
• 1-1/2 cups frozen corn, thawed
• 5 green onions, chopped
• 2 cups cut fresh asparagus (2-inch pieces)
• 2 tablespoons water
• 1-1/2 cups frozen peas, thawed
• 1/4 cup chopped fresh parsley
• Naan flatbreads or cooked basmati rice, optional

1. 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.
2. 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.

curry sauce, curry powder, garam masala, ground mustard, red potatoes, mushrooms, fresh baby carrots, frozen corn, green onions, fresh asparagus, water, frozen peas, parsley, flatbreads

Taken from www.tasteofhome.com/recipes/creamy-curry-vegetable-stew/ (may not work)