See original recipe: http://www.wholefoodsmarket.c...
In a blender, combine onion, peppers, garlic and broth and blend until smooth. Set aside. Place a large, deep skillet over medium-high heat and add cinnamon, cumin, turmeric and coriander; stir constantly until fragrant and then add broth mixture. Simmer for 1 minute and then stir in coconut milk and tomatoes. Bring to a boil and stir in eggplant, potatoes and salt. Lower heat, cover the skillet and simmer until potatoes and eggplant are tender, about 30 minutes. Stir in green beans, cover, and cook until beans are tender, about 10 more minutes. Remove and discard cinnamon stick. Serve garnished with cilantro.
Per Serving:130 calories (25 from fat), 3g total fat, 2g saturated fat, 0mg cholesterol, 140mg sodium, 25g carbohydrate (6g dietary fiber, 6g sugar), 3g protein
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|Serving Size: 1 Serving (213g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 3 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 221.5mg||8 %|
|Potassium 487.8mg||13 %|
|Total Carbohydrate 17.6g||5 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 14.3g|
|Protein 2.6g||4 %|
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Calories per serving: 78
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