6
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Ingredients
2 tablespoons fresh minced garlic
1 teaspoon fresh minced ginger
1 tablespoon curry powder
1/3 cup tomato paste
4 cups no-salt-added or low sodium vegetable broth
24 ounces strained tomatoes
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons dried parsley
1/4 cup currants
1/4 cup dried golden berries
3 tablespoons frozen blackberries
1/4 cup frozen cherries
1 Medjool or 2 regular dates, chopped
3 tablespoons tapioca flour
6 tablespoons water
Instructions:
In a large pot, heat about 2 tablespoons water and saute garlic, ginger and curry powder for about two minutes on low heat. Add tomato paste and cook for an additional two minutes on low heat.
Add vegetable broth, strained tomatoes, garlic powder, onion powder, dried parsley and simmer for three minutes on medium heat.
Add currants, golden berries, blueberries, cherries and dates and simmer for three more minutes.
Blend sauce in a high-powered blender for one minute on high speed and return to the pot (or use an immersion blender in the pot).
In a separate bowl, whisk together the tapioca fiber and water. Add to the pot, mix well and simmer on low heat for five minutes or until desired thickness is achieved.
My Notes:
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Per Serving:
Calories 131
Protein 4 g
Carbohydrates 31 g
Sugars 15 g
Total Fat 0.6 g
Saturated Fat 0.1 g
Cholesterol 0 mg
Sodium 66 mg
Fiber 4.6 g
Beta-Carotene 684 ug
Vitamin C 16 mg
Calcium 78 mg
Iron 3.1 mg
Folate 21 ug
Magnesium 38 mg
Potassium 675 mg
Zinc 0.5 mg
Selenium 1.9 ug
