Peanuts, walnuts, blanched almonds, or pecans can be substituted for the soy nuts to make this vegetable curry Indian recipe.

Per Serving:
Calories: 186
% of calories from fat: 46
Fat (gm): 9.5
Saturated fat (gm): 1.6
Cholesterol (mg): 0.3
Sodium (mg): 26
Protein (gm): 16
Carbohydrate (gm): 9.5
Exchanges:
Milk: 0.0
Vegetable: 0.0
Fruit: 0.0
Bread: 0.0
Meat: 2.0
Fat: 2.0

Ingredients: 24 servings (1/4 cup each)
4 tablespoons margarine or butter, melted
6 cups roasted soy nuts
11/2 tablespoons sugar
1 tablespoon curry powder
Salt, to taste

Method: Heat slow cooker on high 15 minutes. Drizzle margarine over soy nuts in large bowl and toss; sprinkle with combined remaining ingredients, except salt, and toss. Transfer to slow cooker; cover and cook on low 2 hours, stirring every 15 minutes. Turn heat to high; remove lid and cook 30 minutes, stirring after 15 minutes. Season to taste with salt. Turn heat to low to keep warm for serving or remove from slow cooker and cool.