Iranian Vegetable Stew

Iranian Vegetable Stew

3.8 56 ratings

Prep. 15 min

Total 1 h 30 min

6 portions

Ingredients

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

Difficulty

easy

Nutrition per 1 portion

Protein 7.8 g

Calories 1113 kJ / 266 kcal

Fat 9.7 g

Carbohydrates 33.2 g

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