Curried Slow Cooked Vegetable Stew
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Curried Slow Cooked Vegetable Stew
Curried Slow Cooked Vegetable Stew
2 cups butternut squash 1/2-inch cubes
1 cup turnip 1/2-inch cubes
1 cup parsnips 1/2-inch cubes
1 cup carrots 1/2-inch cubes
1 cup red onions 1/2-inch cubes
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.

Nutritional Information:
Nutrition per serving: 298 calories, 7 g protein, 7 g total fat (3 g sat.), 53 g carbohydrate, 7 g fiber, 8 g sugar, 0 mg cholesterol, 406 mg sodium, 8 points