Curried Vegetable Stew (for the pressure cooker)

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 111.5
  • Total Fat: 0.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 2,332.9 mg
  • Total Carbs: 25.5 g
  • Dietary Fiber: 6.4 g
  • Protein: 4.1 g

View full nutritional breakdown of Curried Vegetable Stew (for the pressure cooker) calories by ingredient
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Introduction

A thick stew in a beautiful pumpkin and curry infused broth. A thick stew in a beautiful pumpkin and curry infused broth.
Number of Servings: 6

Ingredients

    1 quart vegetable broth
    1 large can diced tomatoes
    1 large can solid pack pumpkin
    1/2 of a 10 oz. package frozen carrots (or 3 carrots sliced into "coins")
    1/2 of a 10 oz package frozen okra
    2 cups sliced or chopped cabbage
    1 large onion, roughly chopped
    1 chayote squash, peeled, seeded and cut into 1/2 in. cubes
    1 zucchini squash cut into rounds.
    1 tablespoon salt
    1 tablespoon curry powder (I like S & B)
    1 cup water

Directions

Mix everything together in a pressure cooker. Cook at 15 for 12 min, natural pressure release.

Makes 6 servings of about a 1 1/2 cup each.

I like to serve this over bulgur or quinoa.

Number of Servings: 6

Recipe submitted by SparkPeople user SUEHERM.

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