Curried Vegetable and Cashew Stew Slow Cooker Recipe

Prep Time
< 30 minutes
Cook Time
3+ hours
Servings
8
Ingredients:
  • 1 medium potato, cut into 1/2-inch cubes
  • 1 can (about 15 ounces) no-salt-added chickpeas, rinsed and drained
  • 1 can (about 14 ounces) no-salt-added diced tomatoes
  • 1 medium (about 1/2 pound) eggplant, cut into 1/2-inch cubes
  • 1 medium onion, chopped
  • 1 cup reduced-sodium vegetable broth
  • 2 tablespoons quick-cooking tapioca
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 medium zucchini (about 8 ounces), cut into 1/2-inch cubes
  • 2 tablespoons golden raisins
  • 1/2 cup frozen peas
  • 1/2 cup lightly salted cashew nuts
Instructions:
  1. Combine potato, chickpeas, tomatoes, eggplant, onion, broth, tapioca, ginger, curry powder, salt, and pepper in your Crockpot slow cooker.
  2. Cover; cook on LOW 8 to 9 hours. Stir zucchini, raisins, peas, and cashews into slow cooker.
  3. Turn slow cooker to HIGH. Cover; cook on HIGH 1 hour, or until zucchini is tender.
  4. Serve while hot and enjoy.
Soups And Stews
Indian
Vegetable
Slow Cooker