Curried veggie stew


Super Moderator
Staff member
Jul 30, 2017
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Vancouver, BC
  1. Vegan
Here's another recipe I've used many many times, that is a heartwarming delight. It's quite versatile, so use up whatever veggies in your fridge you wish to use. Just toss em into your crock or instant pot and simmer away. After making this so many times, you will not need a recipe. The recipe is a basic guideline, but quite flexible.

Curried veggie stew


  • 1 small cauliflower, chopped into small florets
  • 1 carrot peeled and sliced
  • 1 zucchini, diced
  • 1 medium sweet potato, diced
  • 1 yellow onion diced
  • 1 red pepper, diced
  • 4-5 cloves of garlic
  • 1 x 15 oz can of diced tomatoes
  • 1 can of chickpeas, drained and rinsed
  • 1 cup dry, uncooked red lentils (soaked and rinsed)
  • 3-4 cups vegetable broth
  • 1 tbsp turmeric
  • 1 tbsp cinnamon
  • 3/4 tbsp cumin
  • 1/2 tsp cayenne pepper (or more to taste)
  • 1 tbsp paprika
  • 1-2 bay leaves
  • Salt and fresh cracked pepper to taste


  1. Add vegetables into the crock-pot and turn on high.
  2. Add the can of diced tomatoes, vegetable broth, chickpeas and uncooked lentils and stir. Add the spices and mix well to combine. You can need to add more vegetable broth, keep an eye on it as it is cooking and add more at about 1/2 cup at a time.
  3. Cook on high for 4-5 hours, or on low for longer. Stir every hour or so if you are able to. Add more liquid if needed, but the consistency should be thick, not soupy and broth-like.

  4. Adjust the amount of seasonings to taste. Remove bay leaves before serving.