In a medium pot, cook the rice/grain as you usually do. While rice/grain is cooking, in a large saucepan on medium heat, saute the onions in oil until translucent. Add the sweet potatoes, carrots, and garlic and saute for 2 minutes, stir occasionally to avoid sticking. Add the stock, red peppers, zucchini, chickpeas, turmeric, curry, cinnamon, cayenne, and salt. Stir well. Reduce heat and cover with lid. Cook for 10-15 minutes, or until vegetables are tender. Stir in the raisins and spinach, remove from heat and let sit for 5 minutes before serving atop your rice/grain. Makes 2 large or 4 small servings.
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|Serving Size: 1 Serving (389g)|
|Recipe Makes: 3|
|Calories from Fat: 142 (35%)|
|Amt Per Serving||% DV|
|Total Fat 15.8g||21 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 10.4g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 0mg||0 %|
|Sodium 765mg||26 %|
|Potassium 809.1mg||21 %|
|Total Carbohydrate 60.5g||18 %|
|Dietary Fiber 11.2g||45 %|
|Sugars, other 49.3g|
|Protein 9.5g||14 %|
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Calories per serving: 406
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