Paleo Eggplant with Squash Stew

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 198.1
  • Total Fat: 8.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 18.6 mg
  • Total Carbs: 33.5 g
  • Dietary Fiber: 10.0 g
  • Protein: 3.7 g

View full nutritional breakdown of Paleo Eggplant with Squash Stew calories by ingredient
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Number of Servings: 4


    2 TBS. coconut oil
    1 TBS. cumin seeds
    1 TBS. coriander seeds

    2 TBS. ginger, grated
    1 clove minced garlic
    1 medium onion, cubed
    ijalapeno pepper, minced

    1 tsp. fenugreek
    1 tsp. dried rosemary
    1 TBS. garam masala
    2 bay leaves, crushed
    1 tsp. dried oregano
    1 tsp. turmeric

    3 medium tomatoes, seeded & diced
    1 medium winter squash, peeled & diced(about 3 cups)
    1 medium eggplant, diced
    2 cups water


Heat first three ingredients for 1 minute.

Add the next four ingredients and cook for 5-8 more minutes, until onions translucent.

Add next six ingredients and cook for 5 more minutes.

Add the remaining ingredients and cook for 25-30 minutes or until the squash is tender.

Serving Size: makes 4 servings.

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