Garam Masala Chicken and Root Vegetable Stew

Sara Andrea

By
@Sara_Andrea

If you like Indian flavors, you'll love this healthy take on stew. You can easily eliminate the chicken to make a vegetarian meal. This dish smells so good while it's cooking it's difficult to wait all day for dinner!


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Serves:

6

Prep:

20 Min

Cook:

8 Hr

Method:

Slow Cooker Crock Pot

Ingredients

2
chicken breasts
2
onions, diced
4
garlic cloves, minced
1 1/2 Tbsp
garam masala
2 tsp
canola oil
2 tsp
paprika
1 1/2 tsp
ginger, freshly grated
1/8 tsp
cayenne
1 1/2 lb
carrots, peeled halved and cut into bite size pieces
1 lb
rutabaga, peeled and cut into bite size pieces
1 lb
parsnip, peeled halved and cut into bite size pieces
4 c
vegetable broth, low sodium
3
strips of orange zest
2 Tbsp
instant tapioca
1/2 tsp
salt
salt and pepper to taste

TOPPINGS

1/2 c
greek yogurt
1/2 c
dried cherries
1/3 c
almonds, slivered and toasted

Directions Step-By-Step

1
Mix onions, garlic, garam masal, oil, paprika, ginger, and cayenne in a microwave safe bowl. Heat in microwave for 5 minutes, stirring occasionally. Transfer to slow cooker. Add carrots, parsnips, rutabaga, broth, orange zest, tapioca and salt to slow cooker. Cover and cook on low 8 to 10 hours or high 5 to 7 hours.
2
Discard orange zest. Add salt and pepper to taste. Spoon individual servings into bowls and top with about 1 1/2 tablespoon of Greek Yogurt, 1 1/2 tablespoons of dried cherries, and 1/2 tablespoon of slivered almonds.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Indian
Dietary Needs: Low Fat, Low Sodium
Other Tag: Healthy