beef vegetable curry stew

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 130.7
  • Total Fat: 2.7 g
  • Cholesterol: 4.4 mg
  • Sodium: 618.3 mg
  • Total Carbs: 20.1 g
  • Dietary Fiber: 6.7 g
  • Protein: 9.4 g

View full nutritional breakdown of beef vegetable curry stew calories by ingredient
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A simple thing... A simple thing...
Number of Servings: 9


    2.5 cup 365 Organic Garbanzo Beans (canned) (by ODDYSSEYOFME)
    227 grams Spinach, fresh
    1 head, medium (about 5-3/4" dia Cabbage, fresh
    2 medium Zucchini, baby
    8 cup Pacific Natural Foods Organic Beef Broth, 1 cup
    1 tbsp Curry powder
    1 tbsp Dill weed, dried
    1.5 tsp Turmeric, ground
    1 tbsp Cumin seed
    3 tsp Tabasco Sauce
    8 oz baby portabello mushrooms (by SLI2013)
    8 medium (4-1/8" long) Scallions, raw


Use vegetable stock instead of beef brtoth, but I suggest adding 2T sesame oil. You can use a slow-cooker...


1. Put spices in broth and start heating
2. Large cube the zuchs and add
3. Mince the scallions and add
4. Finely chop the cabbage and add
5. Add gabanzo beans (2-15.5 oz cans)
6. Put the spinach leaves on top
7. Bring to boil, then reduce to simmer
8. When spinach starts limping, stir it in
9. simmer 15 minutes
10. Add baby mushrooms whole after trimming base. Ignore their screams.
10. Simmer another 10 minutes.

Serving Size: 8-1 cups

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