Curry vegetable stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 11
Ingredients
680 grams Carrots2 cups Onions2 cups Butternut squash2 cups Cauliflower4 cloves garlic12 tsp Mrs Dash Garlic and Herb1 cube Maggi boullion3/4 cup lentils2 tbsp country crock1 tbsp curry powder1 cup sweet potato6 chayote6 cups water
Toss vegetables (except onions) in salt and country crock and roast in oven on top of foil for 15-20 min.
Bring 6 cups water to a boil in a large pot. Add lentils. Boil for 20-30 min then add garlic and onions. Simmer another 15 min then add the rest of ingredients. Simmer until desired thickness and texture is achieved.
Serving Size: makes 8 servings
Bring 6 cups water to a boil in a large pot. Add lentils. Boil for 20-30 min then add garlic and onions. Simmer another 15 min then add the rest of ingredients. Simmer until desired thickness and texture is achieved.
Serving Size: makes 8 servings
Nutritional Info Amount Per Serving
- Calories: 121.5
- Total Fat: 2.5 g
- Cholesterol: 0.0 mg
- Sodium: 184.7 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 6.7 g
- Protein: 4.0 g
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