Curry vegetable stew
Nutritional Info
- Servings Per Recipe: 11
- 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
View full nutritional breakdown of Curry vegetable stew calories by ingredient
Number of Servings: 11
Ingredients
-
680 grams Carrots
2 cups Onions
2 cups Butternut squash
2 cups Cauliflower
4 cloves garlic
12 tsp Mrs Dash Garlic and Herb
1 cube Maggi boullion
3/4 cup lentils
2 tbsp country crock
1 tbsp curry powder
1 cup sweet potato
6 chayote
6 cups water
Directions
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