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Quick Curried Vegetable Saute

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/4 teaspoon coarse salt

2-3 teaspoons olive oil

3 garlic cloves , minced (about 1 Tbs.)

1/2 poblano pepper, chopped (about 1/2 cup)

1 plum tomato , seeded and diced (optional)

2 tablespoons coarsely chopped roasted cashew nuts (optional)

3 tablespoons golden raisins (optional)

2-3 teaspoons curry powder

9 ounces acorn squash , peeled and finely diced or 1 small sweet potato , peeled and finely diced

1 cup low sodium vegetable broth

1/4 cup chopped cilantro

1 small onion , chopped (about 1 cup)

1 carrot , julienned and cut in 1-2 inch lengths (you can quarter baby carrots instead)

1 tart apple , cut in large wedges

1 teaspoon garam masala

1 tablespoon minced fresh ginger

1 1/2 cups cooked chickpeas or canned chick-peas , rinsed and drained

2 cups thinly sliced green cabbage

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