Curried Slow Cooked Vegetable Stew

Something Extra:
The Healthy Issue 2014

Recipe Theme

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


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


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