Vegetable Curry Stew

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 140.8
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 478.1 mg
  • Total Carbs: 31.2 g
  • Dietary Fiber: 6.7 g
  • Protein: 5.0 g

View full nutritional breakdown of Vegetable Curry Stew calories by ingredient
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Veggie Stew - great as a main dish or side Veggie Stew - great as a main dish or side
Number of Servings: 8


    10 baby carrots
    2 diced onions
    2 cubed potatoes
    1 head cauliflower
    1 can green beans
    2 tbsp pearl barley
    2 tsp curry powder
    2 garlic cloves, minced
    1 tsp ground corriander
    1/4 tsp salt
    1/8 tsp cinnamon
    1-3/4 cup vegetable broth
    1 can (14 1/2 oz) diced tomatoes


Place all ingredients except tomatoes into a slow cooker and cook on high for 4-5 hours.
Turn the cooker off and stir in the tomatoes.
Let stand covered for 5 minutes.
Serve over rice or with pita or naan.

Number of Servings: 8

Recipe submitted by SparkPeople user CRISSIE1019.

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Member Ratings For This Recipe

  • Really good. I tweaked it by omitting the potatoes, canned green beans and canned tomatoes. I used more fresh vegetables and added 2 cups coked garbanzo beans. I skipped the rice and enjoyed it in soup bowls. Yum! - 6/6/11

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  • friggin awesome - 3/9/10

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  • Very Good
    Very good stew ! I'll definitely make it again, but will try it also with chick peas..sounds like a perfect addition. - 2/10/08

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  • Good
    We really enjoyed this over brown rice! I tweaked the recipe a little bit though. I added chickpeas and a lot more spices (cumin, more curry powder, cayenne, garlic powder, a little more salt, pepper, chili powder). I also only used half a head of califlower and one onion. - 2/8/08

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  • Incredible!
    Very creative stew. I added a little more salt, and should have added some chickpeas as stated above. Thanks for the great recipe. - 9/25/07

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