| |
| |
| 1/4 cup |
|
Extra virgin olive oil |
|
| 1 |
|
butternut squash - peeled, seeded, and cubed |
|
| 2 cups |
|
cubed eggplant, with peel |
|
| 2 cups |
|
cubed zucchini |
|
| 1 |
|
(10 ounce) package frozen okra, thawed |
|
| 1 |
|
(8 ounce) can tomato sauce |
|
| 1 cup |
|
chopped onion |
|
| 1 |
|
ripe tomato, chopped |
|
| 1 |
|
carrot, sliced thin |
|
| |
| 1/2 cup |
|
vegetable broth |
|
| 1/3 cup |
|
raisins |
|
| 1 |
|
clove garlic, chopped |
|
| 1/2 tsp |
|
ground cumin |
|
| 1/2 tsp |
|
ground turmeric |
|
| 1/4 tsp |
|
crushed red pepper |
|
| 1/4 tsp |
|
ground cinnamon |
|
| 1/4 tsp |
|
paprika |
|
|
|
|
| |
| 1 |
Heat slow cooker on high and add olive oil, saute the onions until translucent. Add garlic and saute for 1 more minute. Add spices to saute and stir until aromatic and warm about 1 minute. Add stock and tomatoes. Heat for 2 more minutes, stir.
|
| 2 |
Add butternut squash, eggplant, zucchini, okra, carrot, raisins, |
| 3 |
Cover, and cook on Low for 8 to 10 hours, or until vegetables are tender |
|
| |
| Servings: 10 |
| Preparation time: 1 hour |
| Cooking time: 8 hours |
| Ready in: 10 hours |
| |
| Cooking Tips |
| Can substitute diced canned tomatoes for fresh. |
| |
| Nutrition Facts |
| Serving size: 1 cup |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
|
|
| |
|
|
|
| Amount Per Serving |
|
|
|
| Calories |
|
127.91 |
|
| Calories From Fat (41%) |
|
52.27 |
|
| |
|
% Daily Value |
| Total Fat 5.96g |
|
9% |
|
| Saturated Fat 0.84g |
|
4% |
|
| Cholesterol 0.12mg |
|
0% |
|
| Sodium 221.86mg |
|
9% |
|
| Potassium 521.13mg |
|
15% |
|
| Carbohydrates 18.90g |
|
6% |
|
| Dietary Fiber 3.63g |
|
15% |
|
| Sugar 8.07g |
|
|
|
| Sugar Alcohols 0.00g |
|
|
|
| Net Carbohydrates 15.27g |
|
|
|
| Protein 2.49g |
|
5% |
|
|
|
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
|
|