Iranian Vegetable Stew

Iranian Vegetable Stew

3.8 56 évaluations

Préparation 15min

Total 1h 30min

6 portions

Ingrédients

unsalted butter diced
50 g
onions quartered
200 g
ground turmeric
½ tsp
cumin seeds
1 ½ tsp
tomato purée
1 Tbsp
waxy Charlotte potatoes peeled, cut in pieces (4 cm)
600 g
butternut squash peeled, cut in pieces (4 cm)
750 g
lime washed, pierced 2-3 times
1
fresh green chilli whole, slit on one side
1
fine sea salt
1 ½ tsp
water
700 g
tomatoes quartered
4
spinach
150 g
dried sour cherries
15 g
15 g dried barberries
Greek yoghurt for serving

Niveau

facile

Infos nut. par 1 portion

Protides 7.8 g

Calories 1113 kJ / 266 kcal

Lipides 9.7 g

Glucides 33.2 g

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Également présenté dans

Middle Eastern 8 Recettes
Royaume-Uni et Irlande

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