Curried Root Vegetable Stew

Curried Root Vegetable Stew
Makes 6
Prep 25 m
Soak overnight
Slow Cook on HIGH for 4 hours or LOW for 7 hours



  1. 1 of 3 Place chickpeas in a bowl and cover with cold water by 1 inch. Soak overnight.
  2. 2 of 3 Drain chickpeas and transfer to a slow cooker. Add sweet potatoes, purple potatoes, parsnips and carrots. In a medium bowl, whisk vegetable broth, coconut milk, curry powder, salt and pepper. Pour into slow cooker; submerge veggies, if possible. Cover and cook on HIGH for 4 hours or LOW for 7 hours.
  3. 3 of 3 Uncover and scoop out 3/4 cup of the sweet potatoes and 1/2 cup of the cooking liquid. Mash potatoes with broth until smooth and gently stir back into slow cooker. Serve garnished with cilantro.
Nutrition Information for Curried Root Vegetable Stew
Servings Per Recipe: 6
Per Serving: 413 kcal cal., 16 g Fat, total, 0 mg chol., 12 g sat. fat, 61 g carb., 13 g fiber, 11 g pro., 650 mg sodium