Recipe Category:

Published :  2013 - 04 - 12 

Nutritional Information:     

• Calories: 219.15cal

• Protein: 6.46g

• Fat: 4.24g

• Fiber: 6.85g

• Vitamin A: 543.45RE

• Vitamin C: 93.29mg

• Vitamin E: 6.86mg

• Thiamine: 0.28mg

• Riboflavin: 0.18mg

• Vitamin B6: 0.52mg

• Folate: 90.78mcg

• Sodium: 553.83mg

• Calcium: 88.79mg

• Potassium: 1071.92mg

• Iron: 6.20mg

• Zinc: 0.87mg

Instructions :   

• Cut red onion into strips. Cut potato and carrot into 1/2-inch chunks. Cut pepper into short 1/2-inch-wide strips. 

• In a 4 1/2-quart Dutch oven cook onion and garlic in hot oil over medium heat about 10 minutes or till tender, stirring occasionally. 

• Add water, apple juice, potatoes, carrot,soy sauce, curry powder, ginger root, cardamom, and cinnamon. Bring to boiling; reduce heat. Cover; simmer for 10 minutes. 

• Add cauliflower, zucchini, peas, pepper strips, and raisins. Cover and simmer for 3 to 5 minutes more or till zucchini is tender. 

• Serve hot over cooked rice. If desired, serve with chutney.

Serves

Ingredients :

• 2-1/4 medium Onion red

• 3 medium Garlic clove minced

• 1-1/2 Tablespoons Vegetable oil

• 1-1/8 cups Water

• 3/4 cup Apple juice

• 3 medium potato raw w/o skin

• 1-1/2 medium Carrot

• 3 Tablespoon Sou Sauce

• 1-1/2 Tablespoons curry powder

• 3/8 ounce Ginger, root

• 3/8 teaspoon Cardamom, ground

• 3/8 teaspoon Cinnamon

• 3 cups Cauliflower

• 2-1/4 cups Zucchini sliced

• 1-1/2 cups peas frozen

• 1-1/2 medium Pepper red

• 3/4 cup Raisins

Source