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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 188.2
  • Total Fat: 7.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 662.5 mg
  • Total Carbs: 25.5 g
  • Dietary Fiber: 5.1 g
  • Protein: 3.5 g

View full nutritional breakdown of Slow Cooker Curried Vegetable Stew calories by ingredient
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Slow Cooker Curried Vegetable Stew

Submitted by: EGGCHICK

Introduction

A delicious low calorie Indian inspired dish. Serve as a side dish or as an entrée over brown rice, couscous or your favorite whole grain. A delicious low calorie Indian inspired dish. Serve as a side dish or as an entrée over brown rice, couscous or your favorite whole grain.
Number of Servings: 10

Ingredients

    4 cups Kitchen Basics Unsalted Vegetable Stock
    1 can Thai Kitchen Lite Coconut Milk (13.99 ounces)
    2 cup of Yams, cut into 1 inch cubes
    1 medium Eggplant, cut into 1 inch cubes
    2 Red Bell Peppers, chopped into large pieces
    2 cups Mushroom halves
    I large sweet onion, chopped in large pieces
    1 can Chickpeas
    2 garlic cloves, finely chopped
    2 tsp. Sea Salt
    3 tbsp. Mild Curry Powder (more or less to taste)
    1 tbsp. Olive Oil
    1-1/2 tsp. Arrowroot for thickening (Optional)
    1 tbsp. cold water (Optional)

Directions

Saute the onion and garlic in the olive oil until the onion just starts to turn translucent. Put the onions and garlic, vegetable stock, coconut milk, yams, eggplant, salt and curry powder into slow cooker and cook on high for 1 hour. Add remaining ingredients and cook on high for 2 hours, stirring occasionally. If you want the sauce to be thick, make a Roux with the Arrowroot and water. Remove about a cup of the sauce and add the roux to it, stir until well mixed and add back to the pot and stir for about a minute.

Number of Servings: 10

Recipe submitted by SparkPeople user EGGCHICK.






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