Curry Sweet Potato and Corn Stew

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Curry Sweet Potato and Corn Stew calories by ingredient


Introduction

this is a favorite hearty yet sweet way to work in plenty of veggies, and super satisfying and hearty! this is a favorite hearty yet sweet way to work in plenty of veggies, and super satisfying and hearty!
Number of Servings: 10

Ingredients

    2 Tbsp olive oil
    2 Tbsp butter
    3 medium large sweet potatoes peeled and cubed
    6 carrots chopped
    1 celery heart chopped
    1/2 onion diced
    1.5 10 oz bags frozen corn
    1 10 oz pkg frozen spinach
    4 chicken bouillon cubes
    6 cups water
    4 Tbsp sweet curry powder
    1 tsp garlic powder

Directions

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.