17 Ingredients
  • 3 tbsp vegetable oil
  • Large pinch ground asafoetida
  • 1 bay leaf
  • ½ 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
  • 1-2 mild dried red chillies
  • 1 small onion, chopped
  • ½ tsp ground turmeric
  • 2 level tsp ground cumin
  • 1 heaped 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)
  • 500g/1lb 2oz butternut squash, peeled, seeds removed, flesh cut into 4cm/1½in cubes
  • 200ml/7fl oz boiling water
  • 200g/7oz canned chickpeas, drained and washed
  • 1 tsp ground garam masala
  • 1 tsp ground fennel seeds
  • Salt, to taste
  • Sugar, to taste
Nutrition
231
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% 30

Carbs (net)

- 24

Fiber

25% 6

Sugars

- 8

Sugars, added

- 3

Protein

9% 5

Cholesterol

0% 0

Sodium

27% 645

Calcium

11% 111

Magnesium

17% 72

Potassium

14% 646

Iron

16% 3

Zinc

7% 1

Phosphorus

15% 106

Vitamin A

75% 675

Vitamin C

58% 52

Thiamin (B1)

14% 0

Riboflavin (B2)

5% 0

Niacin (B3)

12% 2

Vitamin B6

42% 1

Folate equivalent (total)

14% 54

Folate (food)

- 54

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

29% 4

Vitamin K

3% 4

Sugar alcohols

- 0

Water

- 229
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