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
[]
4 tsp
Curry powder, gluten-free
1 tsp
Sugar
2 tsp
Cumin seeds
500 milliliters
Passata