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SkinnyMS

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 Time15 minutes
Cook Time6 hours
Total Time6 hours 15 minutes
Course: Dinner, Soup
Cuisine: Indian
Keyword: Gluten-Free, Plant-Based, Slow Cooker
Servings: 8 people
Calories: 428kcal
Author: SkinnyMs.

Ingredients

  • 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

Instructions

  • 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

Serving: 1cup | Calories: 428kcal | Carbohydrates: 78g | Protein: 24.8g | Fat: 3.4g | Sodium: 344mg | Fiber: 20.1g | Sugar: 11.1g |
SmartPoints (Freestyle): 12
SmartPoints (Freestyle): 12