Ingredients:
- 1 sweet potato, peeled and cut in 1/2 inch pieces
- 1 onion, cut in 1/2 inch pieces
- 1 zucchini, cut in 1 inch pieces
- 1 green pepper, cut in 1 inch pieces
Directions:
- In deep 12-inch skillet, heat oil over medium heat. Add sweet potato, onion, zucchini and green pepper; cook, stirring till vegetable are tender, 8 to 10 minutes. Add curry powder and cumin, cook 1 minute.
- Add garbanzo beans, tomatoes with their juice, broth and salt and pepper. Heat to boiling over high heat. Reduce heat to medium low; cover skillet and simmer till vegetables are very tender but still hold their shape, about 10 minutes longer.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 111.99 Kcal (469 kJ) | ||
| Calories from fat | 31.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.54g | 5% | |
|---|---|---|---|
| Cholesterol | 0.46mg | 0% | |
| Sodium | 564.89mg | 24% | |
| Potassium | 336.14mg | 7% | |
| Total Carbs | 18.38g | 6% | |
| Sugars | 4.17g | 17% | |
| Dietary Fiber | 3.06g | 12% | |
| Protein | 3.02g | 6% | |
| Vitamin C | 29.3mg | 49% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 1.5mg | 8% | |
| Calcium | 39.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 71.17 Kcal (298 kJ) | ||
| Calories from fat | 20.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.25g | 5% | |
|---|---|---|---|
| Cholesterol | 0.29mg | 0% | |
| Sodium | 358.97mg | 24% | |
| Potassium | 213.61mg | 7% | |
| Total Carbs | 11.68g | 6% | |
| Sugars | 2.65g | 17% | |
| Dietary Fiber | 1.94g | 12% | |
| Protein | 1.92g | 6% | |
| Vitamin C | 18.7mg | 49% | |
| Vitamin A | 0.2mg | 11% | |
| Iron | 0.9mg | 8% | |
| Calcium | 25.3mg | 4% | |
* 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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