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Ingredients
US|METRIC
4 SERVINGS
- 1 butternut squash
- 2 Tbsp. walnut oil
- 2 tsp. ground cumin
- 2 tsp. ground coriander
- 2 tsp. Madras curry powder
- 1 tsp. chili flakes
- 1 pinch sea salt
- 1 pinch ground black pepper
- 2 Tbsp. walnut oil
- 2 red onions (peeled and sliced)
- 1 bunch fresh coriander (stalks, finely sliced, save leaves for garnish, optional)
- 1 green chili (finely sliced, keep seeds if extra heat is desired)
- 2 cloves garlic (peeled and chopped)
- 1 piece ginger (about the size of your thumb, peeled and chopped)
- 2 tsp. Madras curry powder
- 6 tomatoes (large)
- 14 oz. canned chickpeas (drained and rinsed)
- water (or vegetable stock as needed)
- 3.5 oz. baby spinach
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories390Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium450mg19% |
| Potassium1790mg51% |
| Protein12g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate57g19% |
| Dietary Fiber14g56% |
| Sugars12g |
| Vitamin A440% |
| Vitamin C190% |
| Calcium25% |
| Iron35% |
* 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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