Curried Vegetable Stew


  • 2 tsp. extra virgin olive oil
  • 1 Tbsp. curry powder
  • 2 tsp. ground cumin
  • 2 (14.5 oz) cans fire-roasted diced tomatoes
  • 1 (15 oz) can solid-pack pumpkin
  • 1/4 tsp. ground cayenne pepper
  • 1 tsp. salt, or to taste
  • 1 c. water
  • 1 (15 oz) can garbanzo beans, drained and rinsed
  • 2 c. frozen baby sweet peas
  • 3 c. potatoes, cut into medium-sized cubes and boiled until tender but firm
  • 1 large head cauliflower, broken into small to medium florets, precooked


  1. Heat a large soup pot and add cumin, curry powder and olive oil. Cook, stirring, until warm and fragrant.
  2. Add tomatoes, cayenne, salt, water, garbanzo beans and heat
  3. Add peas, cauliflower and potatoes, and cook until warmed.
Browse Cook(s): Cinda Sanner
Browse Theme(s): Soups Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.