Directions:
- Cut carrots into 1/2-inch-thick slices. Cut beans into 1 1/2-inch pieces. Cut the cauliflower into 1 1/2-inch florets. Cut pepper and peaches into 1-inch pieces.
- In a 5- to 6-quart pan over medium-high heat, stir oil, onion, ginger, garlic, and cinnamon sticks until onion is limp, 5 to 7 minutes. Add curry powder and turmeric; stir 30 seconds. Add broth, carrots, beans, cauliflower, bell pepper, peaches, and cabbage; bring to a boil over high heat.
- Cover and simmer over low heat, stirring occasionally, until carrots are tender when pierced, 20 to 25 minutes. Add salt to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1614.91 Kcal (6761 kJ) | ||
| Calories from fat | 335.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.23g | 57% | |
|---|---|---|---|
| Cholesterol | 3.69mg | 1% | |
| Sodium | 2634.27mg | 110% | |
| Potassium | 8306.09mg | 177% | |
| Total Carbs | 302.23g | 101% | |
| Sugars | 137.49g | 550% | |
| Dietary Fiber | 95.9g | 384% | |
| Protein | 52.59g | 105% | |
| Vitamin C | 1058.6mg | 1764% | |
| Vitamin A | 6.8mg | 227% | |
| Iron | 72.9mg | 405% | |
| Calcium | 1140.3mg | 114% | |
| Amount Per 100 g | |||
| Calories | 44.54 Kcal (186 kJ) | ||
| Calories from fat | 9.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.03g | 57% | |
|---|---|---|---|
| Cholesterol | 0.1mg | 1% | |
| Sodium | 72.66mg | 110% | |
| Potassium | 229.1mg | 177% | |
| Total Carbs | 8.34g | 101% | |
| Sugars | 3.79g | 550% | |
| Dietary Fiber | 2.65g | 384% | |
| Protein | 1.45g | 105% | |
| Vitamin C | 29.2mg | 1764% | |
| Vitamin A | 0.2mg | 227% | |
| Iron | 2mg | 405% | |
| Calcium | 31.5mg | 114% | |
* 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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