Vegetarian

Curried Vegetable Stew (for the pressure cooker) is for Soup.

Curried Vegetable Stew (for the pressure cooker) takes 10 minutes to prepare.

Curried Vegetable Stew (for the pressure cooker) takes 12 minutes to cook.

Curried Vegetable Stew (for the pressure cooker) makes 6 servings.

The ingredients for Curried Vegetable Stew (for the pressure cooker) are:

1 quart vegetable broth
1 large can diced tomatoes
1 large can solid pack pumpkin
1/2 of a 10 oz. package frozen carrots (or 3 carrots sliced into "coins")
1/2 of a 10 oz package frozen okra
2 cups sliced or chopped cabbage
1 large onion, roughly chopped
1 chayote squash, peeled, seeded and cut into 1/2 in. cubes
1 zucchini squash cut into rounds.
1 tablespoon salt
1 tablespoon curry powder (I like S & B)
1 cup water

Here is how you make Curried Vegetable Stew (for the pressure cooker):

Mix everything together in a pressure cooker. Cook at 15 for 12 min, natural pressure release.Makes 6 servings of about a 1 1/2 cup each.I like to serve this over bulgur or quinoa.Number of Servings: 6Recipe submitted by SparkPeople user SUEHERM.

The nutritional information for Curried Vegetable Stew (for the pressure cooker) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 111.5

• Total Fat: 0.7 g
• Cholesterol: 0.0 mg
• Sodium: 2,332.9 mg
• Total Carbs: 25.5 g
• Dietary Fiber: 6.4 g
• Protein: 4.1 g

The dietary needs meet for Curried Vegetable Stew (for the pressure cooker) is Vegan