beef vegetable curry stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
2.5 cup 365 Organic Garbanzo Beans (canned) (by ODDYSSEYOFME) 227 grams Spinach, fresh 1 head, medium (about 5-3/4" dia Cabbage, fresh 2 medium Zucchini, baby 8 cup Pacific Natural Foods Organic Beef Broth, 1 cup 1 tbsp Curry powder 1 tbsp Dill weed, dried 1.5 tsp Turmeric, ground 1 tbsp Cumin seed 3 tsp Tabasco Sauce 8 oz baby portabello mushrooms (by SLI2013) 8 medium (4-1/8" long) Scallions, raw
1. Put spices in broth and start heating
2. Large cube the zuchs and add
3. Mince the scallions and add
4. Finely chop the cabbage and add
5. Add gabanzo beans (2-15.5 oz cans)
6. Put the spinach leaves on top
7. Bring to boil, then reduce to simmer
8. When spinach starts limping, stir it in
9. simmer 15 minutes
10. Add baby mushrooms whole after trimming base. Ignore their screams.
10. Simmer another 10 minutes.
Serving Size: 8-1 cups
2. Large cube the zuchs and add
3. Mince the scallions and add
4. Finely chop the cabbage and add
5. Add gabanzo beans (2-15.5 oz cans)
6. Put the spinach leaves on top
7. Bring to boil, then reduce to simmer
8. When spinach starts limping, stir it in
9. simmer 15 minutes
10. Add baby mushrooms whole after trimming base. Ignore their screams.
10. Simmer another 10 minutes.
Serving Size: 8-1 cups
Nutritional Info Amount Per Serving
- Calories: 130.7
- Total Fat: 2.7 g
- Cholesterol: 4.4 mg
- Sodium: 618.3 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 6.7 g
- Protein: 9.4 g
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