Curried Vegetable Stew

by Sue Smith

Prep time: 4:00 Overall time: 4:00

Servings: 8 servings

INGREDIENTS

1 c Garbanzo beans; dried
4 c Water
2 c Onions; sliced
3 Cl Garlic cloves; crushed
2 Potatoes; chopped
2 Carrots; sliced
1 Cauliflower; chopped
1 c Peas; frozen
1 c Tomato juice
2 ts Ginger; grated
1 ts Coriander; dried
1 ts Cumin; ground
1 ts Turmeric; dried
1/2 ts Cinnamon
1/8 ts Cayenne; optional
2 tb Tamari soy sauce, low sodium

INSTRUCTIONS

Place beans and water in a large pot. Bring to a boil, remove from heat, cover and let rest 1 hour. Return to heat and simmer 1 1/2 hours. Then add onion, garlic, potato, carrots, tomato juice,and all the spices. Continue to cook over medium heat 30 min. Then add cauliflower, cook 20 min. and finally add the peas and cook for 10 minutes more. Serve over rice or another whole grain.

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Tagged: soups, stews, vegetablestew add tags

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