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Iranian Vegetable Stew
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- 50 g unsalted butter, diced
- 200 g onions, quartered
- ½ tsp ground turmeric
- 1 ½ tsp cumin seeds
- 1 Tbsp tomato purée
- 600 g waxy Charlotte potatoes, peeled, cut in pieces (4 cm)
- 750 g butternut squash, peeled, cut in pieces (4 cm)
- 1 lime, washed, pierced 2-3 times
- 1 fresh green chilli, whole, slit on one side
- 1 ½ tsp fine sea salt
- 700 g water
- 4 tomatoes, quartered
- 150 g spinach
g dried sour cherries
or 15 g dried barberries
- Greek yoghurt, for serving
- per 1 portion
- 1113 kJ / 266 kcal
- 7.8 g
- 33.2 g
- 9.7 g
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