Curried Vegetable Stew Recipe | Yummly

Curried Vegetable Stew

TORI AVEY
19Ingredients
75Minutes
310Calories
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Ingredients

US|METRIC
  • 1 tablespoon olive oil
  • 1 whole onion (large, diced)
  • 2 1/2 teaspoons kosher salt (divided)
  • 1 tablespoon curry powder
  • 1 tablespoon brown sugar
  • 1 inch fresh ginger (piece, peeled and grated, about 1 tbsp)
  • 3 whole garlic cloves (minced)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (if you're spice sensitive, omit)
  • 1/2 cup vegetable broth
  • 6 whole yellow potatoes (baby, diced)
  • 3 1/2 cups chickpeas (drained and rinsed)
  • 2 whole red bell peppers (diced)
  • 1 head cauliflower (cut into bite sized florets)
  • 28 ounces fire roasted tomatoes
  • 10 ounces baby spinach (or baby kale)
  • 13.5 ounces coconut milk (full fat)
  • cooked rice (optional)
  • quinoa (optional)
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    NutritionView More

    310Calories
    Sodium53% DV1260mg
    Fat22% DV14g
    Protein20% DV10g
    Carbs13% DV40g
    Fiber40% DV10g
    Calories310Calories from Fat130
    % DAILY VALUE
    Total Fat14g22%
    Saturated Fat10g50%
    Trans Fat
    Cholesterol
    Sodium1260mg53%
    Potassium1090mg31%
    Protein10g20%
    Calories from Fat130
    % DAILY VALUE
    Total Carbohydrate40g13%
    Dietary Fiber10g40%
    Sugars6g12%
    Vitamin A100%
    Vitamin C160%
    Calcium15%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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