Curried Vegetable Stew

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 175.0
  • Total Fat: 6.7 g
  • Cholesterol: 1.3 mg
  • Sodium: 825.0 mg
  • Total Carbs: 17.8 g
  • Dietary Fiber: 5.6 g
  • Protein: 11.5 g

View full nutritional breakdown of Curried Vegetable Stew calories by ingredient
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Number of Servings: 8


    1 tbsp. extra-virgin olive oil
    2 tbsp. minced, fresh ginger
    1 tbsp. curry powder
    3 tbsp natural peanut butter OR almond butter
    1 bay leaf
    4 c. fat-free chicken (or vegetable) broth
    1 medium red onion (chopped)
    1 medium bell pepper (any color) (seeded and chopped)
    1/2 c. chopped carrots
    1/2 c. chopped celery
    2 large tomatoes (chopped) OR 1 c. tomato sauce
    1 1/2 c. cooked pinto OR black beans
    1/4 c. fresh cilantro
    1/2 lb. baby spinach (or other fresh greens)
    3 garlic cloves (minced)
    Salt & Pepper to taste


Heat olive oil in a 4-quart saucepan over medium heat. Add chopped onion, carrot, and celery and saute until soft - about 5 minutes.
Add garlic, ginger, and curry powder and saute until fragrant; DO NOT brown garlic.
Add tomatoes and bay leaf and cook uncovered until tomatoes are slightly reduced - about 3 minutes.
Add the brother and bring to a boil.
Reduce hear to low.
Stir in beans and peanut butter until combined.
cook until heated though - about 2 minutes.
Stir in cilantro and spinach.
Serve Immediately.
Makes 2 quarts - Eight 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user DOLCE_UNO.

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