Spiced Stewed Vegetables

0
Average: 0 (0 votes)
(0 votes)
Spiced Stewed Vegetables
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
199
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie199 kcal(9 %)
Protein3.32 g(3 %)
Fat14.61 g(13 %)
Carbohydrates17.91 g(12 %)
Sugar added0 g(0 %)
Roughage6.19 g(21 %)
Vitamin A60.67 mg(7,584 %)
Vitamin D0 μg(0 %)
Vitamin E0.86 mg(7 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.13 mg(12 %)
Niacin2.17 mg(18 %)
Vitamin B₆0.42 mg(30 %)
Folate59.63 μg(20 %)
Pantothenic acid0.63 mg(11 %)
Biotin2.54 μg(6 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C67.08 mg(71 %)
Potassium679.39 mg(17 %)
Calcium40.53 mg(4 %)
Magnesium41.46 mg(14 %)
Iron0.89 mg(6 %)
Iodine1.34 μg(1 %)
Zinc0.59 mg(7 %)
Saturated fatty acids2.01 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
¼ cup olive oil
1 onion (finely chopped)
2 cloves garlic (finely chopped)
1 beefsteak tomato (peeled and diced)
2 yellow Bell pepper (diced)
1 zucchini (diced)
1 small Eggplant (chopped)
crushed Red pepper flakes (ground)
cayenne pepper
Cardamom
allspice
cinnamon
cup vegetable stock
How healthy are the main ingredients?
olive oiloniongarlictomatozucchiniEggplant

Preparation steps

1.
Heat the oil in a pan and fry the onion and the garlic.
2.
Add the vegetables and cook for 5 minutes, turning frequently. Season with salt, ground black pepper, a pinch each of chilli, cardamom, allspice and cinnamon. Add the stock and simmer on a low heat, stirring occasionally so that it doesn't burn.