Vegetable Curry Stew

By dette

Serve this dish over basmati rice or with warmed sesame pitas. We like to use barley to thicken the stew, but brown rice works well too.

Ingredients

• 4 carrots, chopeed
• 1 (15 oz) can chickpeas, rinsed and drained.
• 1/2 # green beans, trimmed and cut into 1 inch lengths
• 2 small all-purpose potatoes, peeled and chopped
• 2 onions, coarsely chopped
• 2 tbsp pearl barley
• 2 tsp curry powder
• 2 garlic cloves, minced
• 1 tsp ground coriander
• 1/4 tsp salt
• 1/8 tsp cinnamon
• 1 3/4 c. vegetable or chicken broth
• 1 (14 1/2 oz) can diced tomatoes

Preparation

Step 1

Mix teh carrots, chickpeas, gren beans, potatoes, onions, barley, curry, garlic, coriander, salt, and cinnamon in a slow cooker. Add the broth. Cover and cook on High until the vegetables are tender, 4-5 hours.

Turn the slow dooker off and stir in the tomatoes; let stand, covered, 5 mintues.


124 cal; 1 g fat; 0 g sat fat; 0 mg chol; 413 mg sod; 22 g carb; 6 g fib; 6 g prot; 63 mg calc; POINTS: 1