By Leanne Tipton
Sweet Potato & Zucchini Stew
Stews really are comfort in a bowl. Sweet potato and zucchini come together in this recipe to provide a delicious, liver-healing meal you can enjoy all for yourself or to share with loved ones. This stew is wonderful on its own or with a fresh salad by its side.
Updated at: Thu, 17 Aug 2023 12:06:23 GMT
Nutrition balance score
Great
Glycemic Index
53
Low
Glycemic Load
28
High
Nutrition per serving
Calories234 kcal (12%)
Total Fat1.5 g (2%)
Carbs52.4 g (20%)
Sugars17.3 g (19%)
Protein7.3 g (15%)
Sodium123.7 mg (6%)
Fiber10.2 g (36%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
1 cupchopped onion
2 ½ cupssweet potato
diced
3garlic cloves
minced
2 ½ cupszucchini
roughly chopped
1 teaspoonground cumin
1 teaspoonground coriander
½ teaspoonturmeric
1 teaspoonpaprika
½ teaspoonred pepper flakes
1 cuptomato
diced
2 tablespoonstomato paste
pure, find one without additives
1 cupwater
hot
¼ cupfresh cilantro
tightly packed, roughly chopped, to serve
Instructions
Step 1
Place a saucepan on medium-high heat, and then add the onion, sweet potato, and garlic. Cook for 3 to 5 minutes, until the onion is soft. If the vegetables stick to the pan, add a bit of water.
Step 2
Add the zucchini, together with the ground cumin, ground coriander, turmeric, paprika, red pepper flakes, tomato, tomato paste, and the cup of hot water. Stir well. Place the lid on, lower the heat, and simmer for 10 minutes.
Step 3
Remove the lid and cook for another 10 minutes, until the sweet potato is cooked through and the stew has thickened.
Step 4
Serve topped with fresh cilantro.
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