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Curried Eggplant, Squash and Chick-Pea Stew
Source: dLife

Delicious vegetable stew.

Rating:
Prep Time: 15 minutes
Cook Time: 25 minutes
Difficulty: Easy

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
1 Fat , 1 1/2 Vegetables , 1/2 Milk , 1/2 Other Carbs , 1 1/2 Starch , 1/2 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 tsp  olive oil
0 1/2 each  medium red bell peppers
0 1/4 cup  fresh chopped onion
1 1/4 tsp  curry powder
1 each  medium garlic cloves
0 1/2 tsp  Salt Substitute, no sodium
1 1/4 cup  fresh eggplant, cubed
6 oz  butternut squash
0.6667 cup  Peas, chickpea, canned
0 1/2 cup  low sodium vegetable broth
3 tbsp  white wine
1 pinch  hot pepper sauce
0 1/4 cup  low fat lemon yogurt
2 tbsp  chopped parsley
Directions
  1. In a medium saucepan heat the oil over medium heat and add the bell pepper and onion, cooking and stirring for 5 minutes.
  2. 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.
  3. 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.
  4. Season the vegetable stew with hot pepper sauce to taste if desired and serve the stew with yogurt and parsley.

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