Serve with brown rice, shredded coconut and chutney. Good way to use a lot of cabbage. Can substitute other vegetables.
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 | ||
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Calories: 147 | ||
Calories from Fat: 20 (14%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 147
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