16 Ingredients
  • 3 tablespoons vegetable oil
  • good pinch of asafoetida
  • 1 bay leaf
  • 1/4 teaspoon panch phoran
  • 1–2 mild dried red chiles
  • 1 small onion, peeled and sliced
  • 1/2 teaspoons ground turmeric
  • 2 scant teaspoon ground cumin
  • 1 rounded teaspoon ground coriander
  • Salt, to taste
  • 3/4 teaspoon sugar, or to taste
  • 2 teaspoon ginger paste
  • 1 1/4 pound butternut squash, peeled, seeds removed and flesh cut into 1 1/2 inch chunks
  • 1 cup drained and rinsed canned chickpeas (garbanzo beans)
  • 3/4 teaspoon garam masala
  • 3/4 teaspoon fennel seeds, ground
Nutrition
230
12% daily value
4 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

19% 12

Saturated

4% 1

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 2

Carbs

10% 29

Carbs (net)

- 22

Fiber

26% 7

Sugars

- 5

Sugars, added

- 1

Protein

10% 5

Cholesterol

- 0

Sodium

23% 546

Calcium

12% 116

Magnesium

18% 75

Potassium

14% 663

Iron

16% 3

Zinc

7% 1

Phosphorus

16% 112

Vitamin A

84% 758

Vitamin C

35% 32

Thiamin (B1)

15% 0

Riboflavin (B2)

4% 0

Niacin (B3)

12% 2

Vitamin B6

41% 1

Folate equivalent (total)

14% 57

Folate (food)

- 57

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

30% 4

Vitamin K

2% 2

Sugar alcohols

- 0

Water

- 186
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