Butternut Squash Chickpea And Spinach Curry

Butternut Squash Chickpea And Spinach Curry subsequently Vegetable Oil, Onion, Cloves, spacious Ginger, Panch Phoran, Chilli Flakes, Turmeric, Garam Masala, field Cumin, Bay Leaf, Butternut Squash, Base, Water, Sugar, Chickpeas, Plum Tomatoes, Tomato Puree, Chickpeas, Tomatoes, Baby Spinach, Coriander Leaves,

The ingredient of Butternut Squash Chickpea And Spinach Curry

• vegetable oil or sunflower
• 1 onion large peeled and chopped to small dice
• 2 cloves garlic peeled and finely chopped
• lighthearted ginger peeled and finely chopped to make 1 teaspoon
• 3 4 teaspoon panch phoran a combination amalgamation of equal quantities of fenugeek seeds nigella seeds fennel seeds cumin seeds and black mustard seeds known as bengali five spice
• 1 pinch chilli flakes dried
• 1 2 teaspoon turmeric
• 1 teaspoon garam masala
• 1 tablespoon ring cumin
• 1 bay leaf
• 1 butternut squash
• 1 2 base
• 7 8 cup water
• 1 tablespoon sugar
• 2 7 16 cups chickpeas tin of drained
• 2 1 4 cups plum tomatoes tin of to your liking comfortable quality including their juice
• 1 tablespoon tomato puree paste in the usa
• 2 7 16 cups chickpeas tin of drained
• 2 11 16 cups tomatoes tin of
• 2 handfuls baby spinach pre washed
• 1 bunch coriander leaves fresh single handedly and chopped
• salt to taste

Nutritions of Butternut Squash Chickpea And Spinach Curry

calories: nutritioninformation
carbohydrateContent: 410 calories
fatContent: 75 grams
fiberContent: 8 grams
proteinContent: 14 grams
sodiumContent: 14 grams
sugarContent: 840 milligrams
: 13 grams

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