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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Cuban
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 104
% Daily Value**
Total Fat 1g
2%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 165mg
7%
Total Carbohydrate 22g
7%
Dietary Fiber 5g
21%
Sugars 6g
Protein 4g
Vitamin A  65%Vitamin C  188%
Calcium  7%Iron  19%
Potassium  18%Vitamin E  6%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Mango Vegetable Curry

Date Added: July 22, 2009

Ingredients:

2 Red Onions sliced
4 Cups Eggplants unpeeled, diced 1/2&
4 Cups Zucchini sliced
2 Cups Red Bell Peppers sliced
4 Cloves Of Garlic crushed
1/2 Cup Mango Chutney chopped
1/3 Cup Flour all purpose
8 Teaspoons Ground Cumin Seeds * used rounded 1/4t
1 1/2 Tablespoons Curry Powder (optional)
4 Cups Water lukewarm (110 to 115
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Directions:

1. In a non-stick skillet on medium heat, water saute onions and eggplant 5 minutes.

2. Add zucchini, red bell peppers, and garlic and saute 5 minutes more.

3. Push vegetables to sides of pan and add the chutney to the cleared center of the pan.

4. Add flour, cumin, and curry powder and mix well.

5. Add water and toss vegetables. Cook until sauce thickens, about 1 minute.

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Dietary Notes:
This recipe is low-fat with 1.33g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 65% of your daily recommended intake per serving. This recipe is high in Vitamin C with 188% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Bell Pepper, Eggplant, Garlic, Fructose Malabsorption, Onion allergies.
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