Curry Vegetable Stew in a Slow Cooker

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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
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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

    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.

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