CREAMY CURRY VEGETABLE STEW

Creamy Curry Vegetable Stew image

Our family loves to eat Indian food, and this recipe is quick and easy to do with jarred korma sauce and fresh spring vegetables. If you want it hotter, add cayenne pepper to taste. Sometimes I add grilled chicken to the recipe. I serve this dish with naan bread, chutney and flaked coconut for condiments. So good!-Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories Dinner

Time 7h25m

Yield 6 servings.

Number Of Ingredients 14

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Ingredients

2 jars (15 ounces each) korma curry sauce
2 tablespoons curry powder
2 teaspoons garam masala
1-1/2 teaspoons ground mustard
2 pounds red potatoes (about 6 medium), cubed
2 cups small fresh mushrooms
2 cups fresh baby carrots
1-1/2 cups frozen corn, thawed
5 green onions, chopped
2 cups cut fresh asparagus (2-inch pieces)
2 tablespoons water
1-1/2 cups frozen peas, thawed
1/4 cup chopped fresh parsley
Naan flatbreads or cooked basmati rice, optional

Steps:

In a greased 5-qt. slow cooker, combine curry sauce, curry powder, garam masala and mustard. Stir in potatoes, mushrooms, carrots, corn and green onions. Cook, covered, on low 7-9 hours or until vegetables are tender., In a microwave-safe bowl, combine asparagus and water; microwave, covered, on high for 2-3 minutes or until crisp-tender. Drain. Stir asparagus and peas into slow cooker; heat through. Sprinkle with parsley. If desired, serve with naan.

Nutrition Facts : Calories 455 calories, Fat 20g fat (10g saturated fat), Cholesterol 5mg cholesterol, Sodium 495mg sodium, Carbohydrate 61g carbohydrate (18g sugars, Fiber 11g fiber), Protein 11g protein.