Servings:4 | Calories:675 | Total Fat:38g | Chol:1mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 38g
58 %
Sat Fat 22g
110 %
Total Carb 76g
25 %
Fiber 19g
76 %
Sugars 16g
---
Cholesterol 1mg
0 %
Sodium 987mg
41 %
Protein 20g
40 %
Calories:
41% Others combined
28% Light coconut milk
16% Natural peanut butter
12% Pinto beans
Change
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
1 tablespoon light olive oil or peanut oil 1 1/2 teaspoons hot or mild curry paste, or cumin, to taste 1 medium red onion, peeled, diced 4 cloves garlic, minced 1 large sweet potato or yam, peeled, diced 1/2 head purple cabbage, shredded 1 large yellow bell pepper, cored, seeded, diced 1 large Anaheim or Cubanelle pepper, seeded, diced 1 14 oz. can white or pinto beans, rinsed, drained 2 cups vegetable broth 1/3 cup natural peanut butter (or sunflower seed butter) melted in a half cup of boiled water or broth 1 14 oz. can light coconut milk 2 tablespoons golden balsamic vinegar 1/4 to 1/2 teaspoon crushed red pepper flakes, for heat, to taste 2-3 tablespoons chopped fresh cilantro 1 tablespoon raw organic agave nectar, or organic light brown sugar, if it needs it
Directions : View recipe directions on glutenfreegoddess.blogspot.com
