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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 145.3
  • Total Fat: 1.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 737.8 mg
  • Total Carbs: 29.2 g
  • Dietary Fiber: 7.5 g
  • Protein: 6.2 g

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

Submitted by: WILLRUN13

Introduction

Low calorie staple for lunch Low calorie staple for lunch
Number of Servings: 6

Ingredients

    Frozen broccoli
    Curry powder
    Cumin
    Fire roasted diced tomatoes
    Garbanzo beans, rinsed
    Pumpkin
    Water
    Frozen green peas

Tips

Cauliflower may be substituted for broccoli


Directions

1. Place broccoli in covered microwave dish and cook for 8 mins, stirring half way through

2. Meanwhile, place curry and cumin in large skillet and heat over medium heat just until fragrant.

3. Add undrained tomatoes, beans, pumpkin and water. Bring to a boil over medium heat.

4. Add cooked broccoli.

5. Reduce heat and simmer for 15 mins

6. Add peas and stir in during last 5 mins

Serving Size: 1.5 cups

Number of Servings: 6

Recipe submitted by SparkPeople user WILLRUN13.






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