great and savory (and easy) stew that satisfies vegans and non-vegans alike!
Source: Modified from "College Cooking"
Heat oil in a large stock pot over medium to medium-high heat.
Add the onion and pepper and cook for 5 min.
Add the garlic, curry powder, cinnamon, salt, and black pepper and cook until fragrant (about 1 min).
Add the bouillon, water, and tomatoes (with juice) and bring to a boil.
Reduce to medium heat and allow to simmer for 10 min.
Add the tofu, olives (drained), and raisins and allow to simmer for 10-15 min.
Remove from heat and stir-in lemon juice and parsley.
Serve hot over a bed of quinoa or couscous!
I always add extra curry powder but I like it that way!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (140g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 85 | ||
Calories from Fat: 11 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0.1mg | 0 % | |
Sodium 17.9mg | 1 % | |
Potassium 264mg | 7 % | |
Total Carbohydrate 19.5g | 6 % | |
Dietary Fiber 1.9g | 7 % | |
Sugars, other 17.6g | ||
Protein 1.5g | 2 % | |
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: 85
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