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Sweet Spiced Vegetable Medley
- 500 g pumpkin, peeled and chopped into cubes
- 800 g mixed chopped vegetables (squash, mushroom,
- capsicum, broccoli, cauliflower, zucchini)
- dash of Tabasco sauce
- 1 teaspoon dried parsley
- pinch of ground nutmeg
- 1 medium onion, chopped
- ¼ cup sultanas
- 1 teaspoon finely chopped fresh ginger
- ¾ teaspoon cinnamon
- ¼ cup unsweetened apple juice
- 1 × 400 g can chickpeas, rinsed and drained
- ¼ cup Iow-joule fruit chutney (e.g, Rosella)
- Salt
Combine pumpkin, mixed vegetables, Tabasco sauce, parsley, nutmeg
and ¼ cup water in a non-stick wok. Cook over medium heat until
vegetables are just tender.
Add onion, sultanas, ginger and cinnamon and cook for 5 minutes,
stirring frequently.
Add apple juice and chickpeas and cook for a further 5 minutes. Add
chutney and stir through.
Season to taste with sea salt. Serve with steamed baby potatoes.
Serves 4
Per serve; Kilojoules: 1063 Calonies: 254
Fat: 2.6 g Saturated fat: 0.6 g Fibre: 17.8 g
Carbohydrate: 47.2 g Protein: 10.9 g
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