Directions:
- Heat oil in deep skillet. Stir in dry spices.
- Add onion and garlic; cook over medium heat until tender.
- Add potatoes and stock, cover, and cook 10 minutes.
- Stir in cauliflower, carrot and ginger. Cover and cook 5 minutes.
- Stir in beans. Cover and cook 5 minutes, stirring often.
- Remove cover; continue to simmer until most of the liquid has evaporated.
- Stir in lemon juice. Season to taste with salt and pepper. Serve with rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 372.57 Kcal (1560 kJ) | ||
| Calories from fat | 63.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.04g | 11% | |
|---|---|---|---|
| Sodium | 9361.25mg | 390% | |
| Potassium | 545.37mg | 12% | |
| Total Carbs | 64.91g | 22% | |
| Sugars | 6.57g | 26% | |
| Dietary Fiber | 4.98g | 20% | |
| Protein | 3.46g | 7% | |
| Vitamin C | 35mg | 58% | |
| Vitamin A | 0.8mg | 27% | |
| Iron | 1mg | 5% | |
| Calcium | 55.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 142.06 Kcal (595 kJ) | ||
| Calories from fat | 24.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.68g | 11% | |
|---|---|---|---|
| Sodium | 3569.34mg | 390% | |
| Potassium | 207.94mg | 12% | |
| Total Carbs | 24.75g | 22% | |
| Sugars | 2.5g | 26% | |
| Dietary Fiber | 1.9g | 20% | |
| Protein | 1.32g | 7% | |
| Vitamin C | 13.4mg | 58% | |
| Vitamin A | 0.3mg | 27% | |
| Iron | 0.4mg | 5% | |
| Calcium | 21.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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