Ingredients
10 servings
butternut squash - peeled, seeded, and cubed
1.0
whole
cubed eggplant, with peel
2.0
cup(s)
zucchini
2.0
cup(s)
frozen okra, thawed
10.0
ounce(s)
Tomato sauce
8.0
ounce(s)
Onion
1.0
whole
Tomatoes, diced
1.0
whole
carrot
1.0
whole
Vegetable broth
0.5
cup(s)
raisins
0.33
cup(s)
Garlic, minced
1.0
teaspoon(s)
Ground Cumin
0.5
teaspoon(s)
ground turmeric
0.5
teaspoon(s)
crushed red pepper
0.25
teaspoon(s)
cinnamon, ground
0.25
teaspoon(s)
Paprika
0.25
teaspoon(s)
Biscuits
10.0
piece(s)
Dietary Restrictions
Wheat / Gluten
Recipe Instructions
1. In a slow cooker, combine butternut squash, eggplant, zucchini, okra, tomato sauce, onion, tomato, carrot, broth, raisins, and garlic. Season with cumin, turmeric, red pepper, cinnamon, and paprika.
2. Cover, and cook on Low for 8 to 10 hours, or until vegetables are tender.