![Iranian Vegetable Stew Iranian Vegetable Stew](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/c8be30d5-4ca5-473b-be89-3f339eef3529/Derivates/c14124b7-b7af-43d9-a1c3-83754c71e880.jpg)
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Ingredients
- 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
-
15
g dried sour cherries
or 15 g dried barberries - Greek yoghurt, for serving
- Nutrition
- per 1 portion
- Calories
- 1113 kJ / 266 kcal
- Protein
- 7.8 g
- Carbohydrates
- 33.2 g
- Fat
- 9.7 g
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