Appetizers / Soups / Salads

Curry Sweet Potato and Corn Stew takes 30 minutes to prepare.

Curry Sweet Potato and Corn Stew takes 60 minutes to cook.

Curry Sweet Potato and Corn Stew makes 10 servings.

The ingredients for Curry Sweet Potato and Corn Stew are:

2 Tbsp olive oil
2 Tbsp butter
3 medium large sweet potatoes peeled and cubed
6 carrots chopped
1 celery heart chopped
1/2 onion diced
1.5 10 oz bags frozen corn
1 10 oz pkg frozen spinach
4 chicken bouillon cubes
6 cups water
4 Tbsp sweet curry powder
1 tsp garlic powder

Here is how you make Curry Sweet Potato and Corn Stew:

heat olive oil and butter in a stock pot on medium. add onions and saut? until transparent. add celery and carrots and continue to saut? 5-10 minutes. peel and cube sweet potatoes and add to pot with 4 bouillon cubes and 6 cups of water. (can substitute vegetable bouillon). bring to low boil and add the frozen vegetables and curry powder. simmer for at least an hour to cook all vegetables through.Serving Size: 10 servings (2 ladles worth)Number of Servings: 10Recipe submitted by SparkPeople user AJMARTIN16.

The nutritional information for Curry Sweet Potato and Corn Stew is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 171.3

• Total Fat: 6.0 g
• Cholesterol: 6.2 mg
• Sodium: 449.8 mg
• Total Carbs: 28.6 g
• Dietary Fiber: 5.6 g
• Protein: 3.9 g

Curry Sweet Potato and Corn Stew is Indian cuisine.

The dietary needs meet for Curry Sweet Potato and Corn Stew is Vegetarian