Vegetarian Curry Stew

This hearty vegetarian curry stew is easy to prepare and very warming in cool weather. It contains a variety of prebiotic foods that help feed the good bacteria in your gut. Diversifying our diet is the single best thing we can do to improve our gut microflora.


Serves 4

  • 1 1/2 medium onion, chopped
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 2 tsp curry powder
  • 3 small clove garlic, chopped
  • 6 cups veggie “bone” broth
  • 2 med sweet potato, peeled and diced
  • 2 yellow potato, diced, not peel
  • 1 cup asparagus, cut into 2-inch pieces
  • 1 cup cauliflower, chopped
  • 1 cup frozen peas
  • 1 cup green lentils
  • Sea salt and pepper to taste
  • 1/2 cup coconut yogurt



  1. Heat a medium soup pot on the stove over medium-high heat. Add the olive oil and onion and lightly sauté.
  2. Add the sweet potatoes and yellow potatoes. Cook until lightly brown on all sides.
  3. Add the garlic, cumin, and curry powder and stir.
  4. Add the broth. Bring to a boil and lower to simmer.
  5. Add the green lentils and cook for another 10 minutes.
  6. Add the asparagus, cauliflower, and peas.
  7. Cook for another 7 minutes.
  8. Season with sea salt and pepper to taste (this can be done sooner).
  9. Pour into a bowl and top with yogurt, serve.

For slow-cooker:

  1. Place all the ingredients in the slow cooker and stir. Season with sea salt and pepper to taste.
  2. Cook on low setting for 6-8 hours. Stir well and let sit for 15 minutes. Serve.


Vegetarian Curry Stew