Curried Slow Cooked Vegetable Stew

Something Extra:
The Healthy Issue 2014

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Want to start the new year out eating healthier? Check out our collection of recipes from the Winter issue of Something Extra!


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Curried Slow Cooked Vegetable Stew
Curried Slow Cooked Vegetable Stew
2 cups 1/2-inch cubes butternut squash
1 cup each: 1/2-inch cubes turnip, parsnips, carrot and red onion
1/2 cup tomato, diced
1/2 cup vegetable broth
2 tsp. turmeric
1 15 oz. can garbanzo beans, rinsed and drained
1 12.5 oz. jar Maya Kaimal Madras Curry Sauce
Cooked basmati rice
Chopped fresh parsley

Prep: 20 minutes  Cook: 4 to 8 hours  Serves: 6  

1. Place all ingredients except rice and parsley in a large slow cooker and stir to mix. Cover and cook on high for 4 hours or low for 8 hours.
2. Spoon over hot cooked rice and sprinkle with parsley.

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