Curry Sweet Potato and Corn Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 Tbsp olive oil2 Tbsp butter3 medium large sweet potatoes peeled and cubed6 carrots chopped1 celery heart chopped1/2 onion diced1.5 10 oz bags frozen corn1 10 oz pkg frozen spinach4 chicken bouillon cubes6 cups water4 Tbsp sweet curry powder1 tsp garlic powder
heat olive oil and butter in a stock pot on medium. add onions and sauté until transparent. add celery and carrots and continue to sauté 5-10 minutes. peel and cube sweet potatoes and add to pot with 4 bouillon cubes and 6 cups of water. (can substitute vegetable bouillon). bring to low boil and add the frozen vegetables and curry powder. simmer for at least an hour to cook all vegetables through.
Serving Size: 10 servings (2 ladles worth)
Number of Servings: 10
Recipe submitted by SparkPeople user AJMARTIN16.
Serving Size: 10 servings (2 ladles worth)
Number of Servings: 10
Recipe submitted by SparkPeople user AJMARTIN16.
Nutritional Info Amount Per Serving
- Calories: 171.3
- Total Fat: 6.0 g
- Cholesterol: 6.2 mg
- Sodium: 449.8 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 5.6 g
- Protein: 3.9 g
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