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Ingredients
  • 700 grams (1.5 pounds) butternut squash (peeled & diced to 1 inch)
  • 1 cup (130 grams, 1 medium) onion fine chopped
  • 1 cup (200 grams, 2 medium) tomatoes (pureed or chopped)
  • 1 tablespoon ginger (peeled & minced)
  • 1 tablespoon garlic (peeled & minced)
  • 4 cups baby spinach (chopped, optional)
  • 1 cup black eyed peas (optional or chickpeas/ beans of choice (boiled /canned))
  • 2 sprigs curry leaves (leave out if you don't have)
  • 2 tablespoons oil
  • 2 inch cinnamon piece (optional)
  • 1 teaspoon Kashmiri chili powder (or paprika)
  • 1½ teaspoon coriander powder
  • ½ teaspoon cumin powder
  • 1 to 1½ teaspoon garam masala (adjust to taste)
  • ¼ teaspoon turmeric
  • 1 teaspoon salt (more if required)
  • ¾ cup coconut milk (or water or 18 cashews or 1½ tbsps almond butter, read notes)
  • ½ cup water (use only as needed, lesser if you don't use beans)
  • subheading: To Saute Spinach (optional):
  • 1 tablespoon butter
  • 2 medium garlic cloves sliced
Steps
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