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IndiaRose Savini: "Excellent, perfectly seasoned, beautifully colour…" Read More
25Ingredients
80Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 pkg. peppers (Tri-colored, and onions, frozen)
- 1 pkg. mixed vegetables (zucchini, red onion, red pepper, frozen)
- 1 tsp. ground cumin
- 1/2 tsp. garlic powder
- 1/4 tsp. ground ginger
- 1/2 tsp. tumeric
- 1/4 tsp. salt
- 1 cup butternut squash (roasted)
- 1 pkg. cauliflower (frozen, roasted with a pinch of salt)
- 28 oz. fire roasted tomatoes (Whole Organic)
- 1 1/2 cans garbanzo beans (chick peas)
- 1 Tbsp. cumin
- 1/2 tsp. ginger
- 1/2 tsp. smoked paprika
- 1/2 tsp. corriander
- 1/2 tsp. tumeric
- 1/2 tsp. garlic
- 3 Tbsp. fresh parsley (chopped)
- 2 cups vegetable stock
- 1 1/2 cups water
- 1 cup polenta (quick cooking, I used de La estancia)
- 1 tsp. cinnamon
- 10 dried apricots (chopped)
- 1/8 tsp. salt
- 3 black pepper (cracks)
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Reviews(2)
IndiaRose Savini 7 years ago
Excellent, perfectly seasoned, beautifully coloured and filling. It's a beautiful combination, I couldn't find the packet vegetables in the recipe and accidentally bought a cauliflower bake! So once the cauliflower bake was done i decided to not use that, and just use the pumpkin! Turns out this was for the best since apparently, 3 capsicums, 4 tiny yellow squash and 1 and a half large zucchini and around 1 and a half cups of pumpkin was almost more than enough!