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Curried Vegetable Stew

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Submitted by seadreamer

YIELD

4 servings

PREP

70 min

COOK

150 min

READY

3 hrs

Ingredients

1 237
4 946
CUPS ML WATER
2 473
CUPS ML ONIONS
sliced
3 3
EACH EACH GARLIC CLOVES
crushed
2 2
EACH EACH POTATOES
chopped
2 2
EACH EACH CARROTS
sliced
1 1
EACH EACH CAULIFLOWER FLORETS
chopped *
1 237
CUP ML GREEN PEAS
frozen
1 237
CUP ML TOMATO JUICE
2 1E+1
TEASPOONS ML GINGER
grated
1 5
TEASPOON ML CORIANDER
dried
1 5
TEASPOON ML CUMIN
ground
1 5
TEASPOON ML TURMERIC
dried
½ 2.5
TEASPOON ML CINNAMON
0.6
TEASPOON ML CAYENNE PEPPER
optional
2 3E+1
TABLESPOONS ML SOY SAUCE, TAMARI
low sodium

Directions

Place beans and water in a large pot.

Bring to a boil, remove from heat, cover and let rest 1 hour.

Return to heat and simmer 1½ hours.

Then add onion, garlic, potato, carrots, tomato juice, and all the spices.

Continue to cook over medium heat 30 minutes.

Then add cauliflower, cook 20 minutes and finally add the peas and cook for 10 minutes more.

Serve over rice or another whole grain.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 567g (20.0 oz)
Amount per Serving
Calories 224 5% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 792mg 33%
Total Carbohydrate 16g 16%
Dietary Fiber 8g 32%
Sugars g
Protein 17g
Vitamin A 117% Vitamin C 50%
Calcium 9% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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