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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. vegetable oil
- asafoetida (large pinch ground)
- 1 bay leaf
- 1/2 tsp. panch phoran (a blend of equal quantities of fenugreek, nigella seeds, fennel seeds, cumin and mustard seeds, available from Asian supermarkets, also known as Bengali five-spice)
- 2 red chillies (mild dried)
- 1 small onion (chopped)
- 1/2 tsp. ground turmeric
- 2 ground cumin (level tsp)
- 1 tsp. ground coriander
- 2 tsp. ginger paste (available from Asian supermarkets, or make your own by crushing or blending fresh ginger to a rough paste, adding water if necessary to loosen)
- 500 grams butternut squash (peeled, seeds removed, flesh cut into 4cm/1½in cubes)
- 200 mL boiling water
- 200 grams canned chickpeas (drained and washed)
- 1 tsp. Garam Masala (ground)
- 1 tsp. fennel seeds (ground)
- salt (to taste)
- sugar (to taste)
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories240Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat1g5% |
| Trans Fat0g |
| Cholesterol |
| Sodium380mg16% |
| Potassium600mg17% |
| Protein4g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber5g20% |
| Sugars8g |
| Vitamin A270% |
| Vitamin C50% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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