Healthy eating is easy when you use a slow cooker. This vegetarian stew is loaded with nutrient-rich vegetables and flavored with mild curry powder. Light, but filling, it can be eaten alone, or you can serve it over brown rice or quinoa.
Yield: 6 servings
Preparation time: 15 minutes
Cooking time: 4 hours
- 2 large potatoes, chopped (about 3 cups)
- 3 cups broccoli florets
- 1 cup sliced carrots
- ½ cup chopped onion
- 2 (14.5 oz.) cans no salt added diced tomatoes
- ½ cup unsalted vegetable stock
- 1 tbsp curry powder
- ½ tsp ground cumin
- ½ tsp fine ground sea salt
- ¼ tsp ground black pepper
- 1 (15 oz.) can low sodium garbanzo beans, rinsed and drained
- ¼ cup chopped fresh cilantro
- Place the potatoes, broccoli, carrots, and onion in the bowl of a 5 to 6-quart slow cooker. Add 1 can of the diced tomatoes with the juices.
- Transfer the other can of diced tomatoes to a small food processor and puree on high for 15 to 20 seconds until a sauce has formed. Pour the tomato sauce over the vegetables. Add the stock.
- Sprinkle in the curry powder, cumin, salt, and pepper. Stir to mix all ingredients. Cover and cook on high for 3 hours and 45 minutes, until the vegetables are tender.
- Stir in the garbanzo beans and let cook for 15 more minutes to warm them. Serve sprinkled with fresh cilantro.