Heat the peanut oil in a wok or stovetop pan over medium heat, and sauté the garlic, ginger, and chiles with the coriander, cumin, and cayenne powders for 1 to 2 minutes.
Add both the red and white onion and cook for 4 to 5 minutes, or until browned.
Next, add the tomato and 1 /2 cup (120 ml) of the vegetable stock. Bring the mixture to a boil, reduce the heat, and simmer for 10 minutes.
Stir in the zucchini and bell peppers and cook for another 20 minutes, until the peppers are soft.
Finally, mix in the remaining 1 1 /2 cups (355 ml) stock and the peanut butter. Stir well to blend the peanut butter into the dish. Reduce the heat and simmer for 5 to 10 more minutes.
YIELD: 6 to 8 servings
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (464g)|
|Recipe Makes: 1|
|Calories from Fat: 13 (9%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 16.1mg||1 %|
|Potassium 1114.7mg||29 %|
|Total Carbohydrate 32.5g||10 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 27.3g|
|Protein 5.6g||8 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 142
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!