Moroccan Vegetable Stew Recipe

Posted by
Rate It!
Moroccan Vegetable Stew
Add your photo!
Count
Calories
Minutes

Ingredients:

Directions:

  1. Cut carrots and zucchini in half lengthwise. Cut carrots crosswise into 1/4-inch slices and zucchini crosswise into 1/2-inch slices; set aside.
  2. Dice onion.
  3. Peel gingerroot and finely chop.
  4. Heat oil in 4-quart saucepan over medium heat until hot.
  5. Add onion, gingerroot, pressed garlic, curry powder, and cinnamon. Cook, stirring, for about 3 minutes.
  6. Stir in flour.
  7. Add broth, beans, tomatoes, carrots, and zucchini. Bring to a boil.
  8. Reduce heat; simmer, uncovered for 15 minutes.
  9. Stir in raisins.
  10. Remove from heat.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 215.08 Kcal (900 kJ)
Calories from fat 35.21 Kcal
% Daily Value*
Total Fat 3.91g 6%
Sodium 694.05mg 29%
Potassium 473.79mg 10%
Total Carbs 39.21g 13%
Sugars 12.02g 48%
Dietary Fiber 2.73g 11%
Protein 7.17g 14%
Vitamin C 14.4mg 24%
Vitamin A 0.2mg 7%
Iron 1.3mg 7%
Calcium 66.5mg 7%
Amount Per 100 g
Calories 63.43 Kcal (266 kJ)
Calories from fat 10.38 Kcal
% Daily Value*
Total Fat 1.15g 6%
Sodium 204.7mg 29%
Potassium 139.74mg 10%
Total Carbs 11.56g 13%
Sugars 3.55g 48%
Dietary Fiber 0.8g 11%
Protein 2.11g 14%
Vitamin C 4.2mg 24%
Vitamin A 0.1mg 7%
Iron 0.4mg 7%
Calcium 19.6mg 7%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Construct & Analyze
Your Recipe

Recipe Tags

Weightwatchers Points

  • 4.1
    Points
  • 6
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

Share Recipe

Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top