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Crepes With Moroccan Vegetable Curry
CLEVELAND CLINIC18Ingredients
75Minutes
360Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 cup nonfat plain yogurt
- 1 eggplant (medium)
- 2 zucchini
- 1 summer squash
- 1 tsp. extra virgin olive oil
- 1 onion (large, thinly sliced)
- 2 garlic cloves (minced)
- 1 tsp. fresh ginger (minced)
- 1/2 Tbsp. curry powder (or to taste)
- 1/2 tsp. ground tumeric
- 1 tsp. ground cinnamon
- 1 orange zest (3 x 1-inch piece, thinly sliced)
- 1/8 tsp. cayenne (optional)
- 1/8 tsp. kosher salt
- 1 red pepper (seeded and thinly sliced)
- 15 oz. chickpeas (rinced and drained)
- 2 Tbsp. golden raisins
- 12 crepes (buckwheat)
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NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories360Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol50mg17% |
| Sodium650mg27% |
| Potassium850mg24% |
| Protein13g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate56g19% |
| Dietary Fiber8g32% |
| Sugars10g |
| Vitamin A20% |
| Vitamin C80% |
| Calcium30% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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