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  • 4servings
  • 30minutes
  • 225calories

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Nutrition Info . . .

NutrientsCellulose
VitaminsA, B2, B3, C, E, P
MineralsManganese, Silicon, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 10 each zucchini shredded

  2. 3 each potatoes shredded

  3. 1 each onion shredded

  4. 1 each tomato diced finely

  5. 1 each jalapeño pepper green, shredded

  6. 1 each jalapeño pepper red, shredded

  7. 1 each banana peppers red, shredded

  8. 1 each banana peppers yellow, shredded

  9. 10 ounces spinach frozen, thawed, chopped, squeezed

  10. 2 tablespoons balsamic vinegar

  11. 1 each lime juiced

  12. 1 x garlic cloves minced (to taste)

  13. 1 x ginger minced (to taste)

  14. 1 can vegetable juice cocktail v-

  15. 8 juice, or tomato juice

  16. 1 teaspoon coriander

  17. 1 teaspoon turmeric

  18. 1/2 teaspoon cardamom seeds

  19. 1/2 teaspoon cinnamon

  20. 1 x cilantro leaves to taste*

Instructions Jump to Ingredients ↑

  1. Start with garlic and ginger, sauté in some balsamic, add onion, add jalopeno and peppers. Then add potato and zucchini, as it needs liquid add v-8 to consistency you like. Add spinach. Season with above spices. At the very end throw in the cilantro leaves.

  2. Serve on top of basmati rice with wheat berries (use 2 c rice to 1 c wheat berries or bulgar wheat). It is very hot and spicy and tastes wonderful.

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