Ingredients50 m servings 190 cals
- Mix cumin, turmeric, allspice, and curry powder together in a small bowl.
- Heat olive oil in a skillet over medium-low heat. Cook and stir ginger and cumin mixture in the hot oil until fragrant, about 5 minutes. Stir onion and garlic into the ginger mixture; cook and stir until the onion is hot, 1 to 2 minutes. potatoes; cook and stir 1 to 2 minutes. Mix red bell pepper, broccoli, bok choy, and plantains into the the potato mixture. Pour enough water into the skillet to reach about half-full.
- Cover skillet and cook the mixture at a simmer until the potatoes are tender, 20 to 25 minutes. Season with salt.
Per Serving: 190 calories; 9.4 g fat; 25.8 g carbohydrates; 2.7 g protein; 0 mg cholesterol; 19 mg sodium. Full nutrition
ReviewsRead all reviews 5
This was tasty. For me I would have preferred more veggies, less potato.. next time.
I added lentils and blanched almonds for a little protein and nuttiness. I also switched some of the vegetables- instead I used what I had on hand (green bell peppers, zucchini, carrots). All in...
To be fair I didn't use fresh ginger since I didn't have it on hand. I used ground ginger. This recipe was good but I think it could use a little more to make it great. The flavor is very nice. ...