1. Saute onion, ginger, garlic, and cinnamon sticks till onion is limp, 5-7 min. Add curry powder and turmeric; stir 30 seconds. Add broth, vegetables and fruit. Bring to boil over high heat.
2.Cover and simmer over low heat, stirring occasionally, till carrots are crisp tender when pierced, about 20 min. Add tofu and stir. Season.
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|Serving Size: 1 Serving (977g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 20 (14%)|
|Amt Per Serving||% DV|
|Total Fat 2.2g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 2784.9mg||96 %|
|Potassium 781.4mg||21 %|
|Total Carbohydrate 31.1g||9 %|
|Dietary Fiber 8.9g||36 %|
|Sugars, other 22.2g|
|Protein 4.8g||7 %|
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Calories per serving: 147
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