Curry Vegetable Stew in a Slow Cooker
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 142.9
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 232.6 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 6.0 g
- Protein: 5.6 g
View full nutritional breakdown of Curry Vegetable Stew in a Slow Cooker calories by ingredient
Introduction
This delicious veggie stew with curry flavor is almost fat and guilt free. This delicious veggie stew with curry flavor is almost fat and guilt free.Number of Servings: 12
Ingredients
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16 oz. baby carrots, cut into halves or thirds
3 medium potatoes, cubed
1 lb. fresh or frozen green beans cut into 2" pieces
1 green pepper, chopped
1 onion, chopped
2 cloves of garlic, chopped
28 oz. can crushed tomatoes
15 oz. can chick peas (garbanzo beans)
3 T minute Tapioca
1-2 T curry powder
2 chicken bouillion cubes
1 3/4 cups boiling water
Directions
** You need a large slow cooker for this 5-6 quarts!
Mix all the vegetables with the Tapioca and curry powder in a large slow cooker. Dissolve bouillion cubes in boiling water and pour over veggies.
Cook on low for 8-10 hours or on high for 4-6 hours.
Makes 12 one cup servings.
Delicious served over brown or basmati rice.
Number of Servings: 12
Recipe submitted by SparkPeople user LANC92.
Mix all the vegetables with the Tapioca and curry powder in a large slow cooker. Dissolve bouillion cubes in boiling water and pour over veggies.
Cook on low for 8-10 hours or on high for 4-6 hours.
Makes 12 one cup servings.
Delicious served over brown or basmati rice.
Number of Servings: 12
Recipe submitted by SparkPeople user LANC92.
