Curried Vegetable Stew

Curried Vegetable Stew


[typical values per 100g]:

Calories: 569

Protein: 12.7 g

Carbohydrates: 100.0 g

Sugars: 16.4 g

Fat: 15.0 g

Saturated Fat: 2.9 g

Fiber: 12.0 g

Sodium: 858.5 mg

Preparation: 10 Minutes

Cook Time: 45 Minutes

Serves: 1

Storage Info: N/A

1. Heat olive oil in a large saucepan. Sauté the onions and garlic for about 1-2 minutes. Add curry powder and stir. Add squash and potatoes to the pan. Stir briefly and add the cauliflower. Pour the vegetable broth and water over the vegetables. Add the salt, pepper and coconut milk. Simmer for approx 35 minutes or until vegetables are tender. Add the chickpeas to the pot and simmer for another 5 minutes.

2. Serve stew over the rice. Sprinkle with hazelnuts.

3. Enjoy grapes for dessert.

4. Complete your meal with your favorite calorie-free beverage.

Nutrition bug value


2 tsp extra virgin olive oil

2 tbsp onion, chopped

½ tsp garlic, chopped

1 tsp curry powder

⅓ cup squash, butternut

⅓ cup potatoes, diced 

⅓ cup cauliflower, fresh 

¾ cup vegetable broth, low sodium, fat free

1 cup water

⅛ tsp salt

¼ tsp black pepper

1 tsp coconut milk

⅓ cup chickpeas

1 cup brown rice, cooked

1 tsp hazelnuts, chopped

½ cup grapes, seedless, fresh