Dinner

Curried Vegetable Stew is for Dinner.

Curried Vegetable Stew takes 20 minutes to prepare.

Curried Vegetable Stew takes 15 minutes to cook.

Curried Vegetable Stew makes 8 servings.

The ingredients for Curried Vegetable Stew are:

1 tbsp. extra-virgin olive oil
2 tbsp. minced, fresh ginger
1 tbsp. curry powder
3 tbsp natural peanut butter OR almond butter
1 bay leaf
4 c. fat-free chicken (or vegetable) broth
1 medium red onion (chopped)
1 medium bell pepper (any color) (seeded and chopped)
1/2 c. chopped carrots
1/2 c. chopped celery
2 large tomatoes (chopped) OR 1 c. tomato sauce
1 1/2 c. cooked pinto OR black beans
1/4 c. fresh cilantro
1/2 lb. baby spinach (or other fresh greens)
3 garlic cloves (minced)
Salt & Pepper to taste

Here is how you make Curried Vegetable Stew:

Heat olive oil in a 4-quart saucepan over medium heat. Add chopped onion, carrot, and celery and saute until soft - about 5 minutes.Add garlic, ginger, and curry powder and saute until fragrant; DO NOT brown garlic. Add tomatoes and bay leaf and cook uncovered until tomatoes are slightly reduced - about 3 minutes.Add the brother and bring to a boil.Reduce hear to low.Stir in beans and peanut butter until combined.cook until heated though - about 2 minutes.Stir in cilantro and spinach.Serve Immediately.Makes 2 quarts - Eight 1-cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user DOLCE_UNO.

The nutritional information for Curried Vegetable Stew is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 175.0

• Total Fat: 6.7 g
• Cholesterol: 1.3 mg
• Sodium: 825.0 mg
• Total Carbs: 17.8 g
• Dietary Fiber: 5.6 g
• Protein: 11.5 g

Curried Vegetable Stew is Indian cuisine.

The dietary needs meet for Curried Vegetable Stew is Vegetarian