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Simply Gluten Free: Butternut Squash and Spinach Curry

Corina Blum
  • 60 minutes
  • Serves 4

INGREDIENTS

500 g

Butternut squash

4 cloves

Garlic

2 tsp

Ginger, root

2

Onions

200 g

Spinach, leaves

800 g

Tinned chickpeas

1 pinch

Black pepper

4

Cardamom pods, green

10 cloves

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4 tsp

Curry powder, gluten-free

1 tsp

Sugar

2 tsp

Cumin seeds

500 milliliters

Passata