Diabetic-Friendly Pumpkin Spinach Stew Recipe

About this recipe

A hearty and flavorful vegetarian stew featuring pumpkin, spinach, and a medley of vegetables, perfect for a satisfying dinner. This dish is tailored to be diabetic-friendly while still delivering rich, comforting flavors.

Ingredients

• 200 g Lady Finger Diced (Bhendi Cut)
• 100 g Broccoli Florets
• 200 g Orange Carrot (Gajar)
• 250 g Zucchini Yellow
• 100 g Sambar Onion Peeled
• 250 g Spinach - Chopped
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)
• 1 ltr Real Fruit Power Tomato Juice
• 1 kg Akar Powder Salt
• 2 x 170 ml Masterchow White Vinegar - Pack Of 2
• 100 g Everest White Pepper

Instructions

1. 1. In a slow cooker, combine 1 cup diced tomatoes, 1 cup pumpkin, 1 cup unsalted vegetable juice, 1 cup chopped broccoli, 1 diced carrot, 1 diced zucchini, and 1 diced onion.
2. 2. Add 1 teaspoon pumpkin pie spice, 1 teaspoon chili powder, 1/2 teaspoon ground black pepper, and 1/2 teaspoon salt. Stir well to combine.
3. 3. Cook the mixture on High for 3 to 4 hours, or until the vegetables are tender.
4. 4. Stir in 2 cups chopped spinach and 1 tablespoon white vinegar. Mix thoroughly and cook for an additional 20 to 30 minutes until everything is heated through.
5. 5. Taste and adjust seasoning if needed. Serve hot as a wholesome dinner option.