Slow Cooker Indian Stew

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You'll be amazed at how easy it is to make such a delicious dish!

This is a great stew to make when you don’t have time to cook. Just throw everything in the slow cooker and come home hours later to a comforting meal that is full of flavor. Tip: Any type of bean will work in this recipe. I use a 6½ quart slow cooker. If you have a smaller version of this appliance, simply cut the ingredients in half.

Carrie Forrest is a graduate student in public health nutrition and the author of the blog Carrie on Vegan. Through her writings, step-by-step photo guides and recipes, Carrie inspires readers to prepare plant-based recipes that are 100% delicious. Carrie firmly believes that superior health is achievable through nutritional excellence and specializes in whole-food, simple recipes that are low in added fats, sugars and salt. Find Carrie on Vegan on Facebook and Pinterest.

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Slow Cooker Indian Stew

This plant-based stew is an easy meal to make and is rich in Indian flavors that are super satisfying.
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Yield 8 people
Serving Size 1 cup
Course Dinner, Soup
Cuisine Indian
Author SkinnyMs.


  • 1 1/2 cups garbanzo beans cooked or canned
  • 1 1/2 cups black beans cooked or canned
  • 1 1/2 cups red kidney beans cooked or canned
  • 2 onions
  • 5 garlic cloves
  • 1 sweet potato medium
  • 1 head of cauliflower medium
  • 2 cups diced tomatoes canned, no-salt added
  • 2 cups tomato sauce canned, no-salt added
  • 1/2 teaspoon ground allspice
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon ground ginger
  • 1 tablespoon dried oregano
  • 1 1/2 cups coconut milk canned full-fat
  • fresh cilantro
  • 2 limes
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper


  • Rinse and drain garbanzo beans, black beans, and kidney beans. Transfer to a 6½ quart slow cooker.
  • Chop onions and mince garlic.
  • Peel sweet potato and chop into large chunks.
  • Wash cauliflower and divide into florets.
  • Transfer onions, garlic, potato, and cauliflower to slow cooker.
  • Stir in diced tomatoes, tomato sauce, allspice, cumin, turmeric, chili powder, ginger, oregano, salt, and pepper. Cook on high for 6 hours. Stir in coconut milk.
  • Just before serving, pull leaves from cilantro and chop. Cut limes into wedges.
  • Serve stew hot with cilantro and lime wedges.

Nutrition Information

Serving: 1cup | Calories: 428kcal | Carbohydrates: 78g | Protein: 24.8g | Fat: 3.4g | Sodium: 344mg | Fiber: 20.1g | Sugar: 11.1g |
SmartPoints (Freestyle): 12
Keywords Gluten-Free, Plant-Based, Slow Cooker

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  1. Using the listed ingredients the whole thing is about 2500 calories. As it is, this recipe is 59% carbohydrate, 10% protein, and 31% fat (fat is mostly from the coconut milk). If you added a pound of lien protein such as chicken it would be more balanced as an entree and would easily serve 6-8 people at 450-600 cal per serving.

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