Directions:
- In a large pot, saute the shallot, cauliflower and squash in a small amount of non-stick spray for 3-4 minutes.
- Stir in garlic, curry powder, cumin, cinnamon and ginger and cook 1 minute, stirring to coat everything with spices.
- Add the stock and water, stirring well to dislodge the cooked bits from the pan.
- Add tomatoes, reduce heat and simmer for 30 minutes or until the vegetables are tender.
- Stir in the wild rice and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 507.9 Kcal (2126 kJ) | ||
| Calories from fat | 2.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.3g | 0% | |
|---|---|---|---|
| Sodium | 18616.1mg | 776% | |
| Potassium | 348.51mg | 7% | |
| Total Carbs | 102.62g | 34% | |
| Sugars | 3.98g | 16% | |
| Dietary Fiber | 3.55g | 14% | |
| Protein | 3.97g | 8% | |
| Vitamin C | 29.6mg | 49% | |
| Iron | 1.4mg | 8% | |
| Calcium | 57.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 118.31 Kcal (495 kJ) | ||
| Calories from fat | 0.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.07g | 0% | |
|---|---|---|---|
| Sodium | 4336.39mg | 776% | |
| Potassium | 81.18mg | 7% | |
| Total Carbs | 23.9g | 34% | |
| Sugars | 0.93g | 16% | |
| Dietary Fiber | 0.83g | 14% | |
| Protein | 0.92g | 8% | |
| Vitamin C | 6.9mg | 49% | |
| Iron | 0.3mg | 8% | |
| Calcium | 13.4mg | 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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