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Queen Dalia: "This is a great recipe! I used what I had availab…" Read More
12Ingredients
30Minutes
250Calories
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Ingredients
US|METRIC
6 SERVINGS
- 3 red bell peppers
- 2 habanero pepper (adjust to your spice tolerance)
- 1 tomato
- 1/2 medium yellow onion
- 1 red bell pepper (chopped finely)
- 1/2 medium onion (diced)
- 4 oz. mushroom (1 package, I typically use crimini)
- 30 oz. fresh spinach (see notes for frozen spinach or kale)
- 1/2 cup vegetable oil (palm oil is more traditional, but vegetable oil is easier to find and healthier)
- 2 cubes vegetarian bouillon (substitute with curry powder if unavailable)
- 1 Tbsp. curry powder (in addition to above)
- 1 Tbsp. iru (tahini or other umami seasoning, optional)
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NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories250Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat1.5g8% |
| Trans Fat0.5g |
| Cholesterol0mg0% |
| Sodium135mg6% |
| Potassium1160mg33% |
| Protein7g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate16g5% |
| Dietary Fiber6g24% |
| Sugars6g |
| Vitamin A320% |
| Vitamin C280% |
| Calcium15% |
| Iron25% |
* 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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Reviews(1)
Queen Dalia 3 years ago
This is a great recipe! I used what I had available: Orange bell pepper for the purée, jackfruit instead of mushroom. I did not blanch the kale, but added it to the bubbling purée and it wilted perfectly. I omitted the habaneros. Since I’m the only one in the house who eats spicy food, I just added cayenne to my portion. We served it with white rice. I’m looking forward to trying this again subbing the curry for other blends, like vindaloo, berbere or Chesapeake bay.