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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Curried Eggplant, Squash and Chick-Pea Stew

Source: dLife

Delicious vegetable stew.

Nutrition Facts

Makes 2 servings
Amount Per Serving

Calories	244.5

Total Carbs	36.8 g

Dietary Fiber	8.6 g

Sugars	15.3 g

Total Fat	6.9 g

Saturated Fat	2.4 g

Unsaturated Fat	0.3 g

Potassium	1101.2 mg

Protein	7.7 g

Sodium	535.6 mg

Dietary Exchanges 6.9 Fat, 1.3 Vegetables, 0.2 Milk, 0.3 Other Carbs, 1.4 Starch, 0.3 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 tsp olive oil 0.5
0 1/2 each medium red bell peppers 0.25
0 1/4 cup fresh chopped onion 1.25
1 1/4 tsp curry powder 1.0
1 each medium garlic cloves 0.5
0 1/2 tsp Salt Substitute, no sodium 1.25
1 1/4 cup fresh eggplant, cubed 6.0
6 oz butternut squash 0.6667
0.6667 cup Peas, chickpea, canned 0.5
0 1/2 cup low sodium vegetable broth 3.0
3 tbsp white wine 1.0
1 pinch hot pepper sauce 0.25
0 1/4 cup low fat lemon yogurt 2.0
2 tbsp chopped parsley

Directions

In a medium saucepan heat the oil over medium heat and add the bell pepper and onion, cooking and stirring for 5 minutes.
Take curry powder, garlic and salt and stir it into the mixture and then add the eggplant, squash, chickpeas, broth and wine to the mixture in the saucepan.
Cover the saucepan and bring the mixture to a boil, then reduce the heat and allow vegetables to simmer for 20 to 25 minutes until the squash and eggplant have become tender.
Season the vegetable stew with hot pepper sauce to taste if desired and serve the stew with yogurt and parsley.