Iranian Vegetable Stew

Iranian Vegetable Stew

3.8 56 rating

Prep. 15 min

Total 1 h 30 min

6 portions

Ingredients

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

Difficulty

easy

Nutrition per 1 portion

Protein 7.8 g

Calories 1113 kJ / 266 kcal

Fat 9.7 g

Carbohydrates 33.2 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Middle Eastern 8 Recipes
UK and Ireland

You might also like...

Sweet Potato and Spinach Curry with Cauliflower Rice

Sweet Potato and Spinach Curry with Cauliflower Rice

40 min

Root Vegetable Hotpot with Harissa

Root Vegetable Hotpot with Harissa

40 min

Mushroom Stroganoff

Mushroom Stroganoff

30 min

Stuffed Peppers with Herbed Quinoa

Stuffed Peppers with Herbed Quinoa

30 min

Quinoa Broth

Quinoa Broth

35 min

Wholemeal Spaghetti with Lentil and Carrot Cream Sauce

Wholemeal Spaghetti with Lentil and Carrot Cream Sauce

45 min

Red Lentil, Kale and Rosemary Pasta

Red Lentil, Kale and Rosemary Pasta

30 min

Cape Malay Vegetable Curry

Cape Malay Vegetable Curry

35 min

Vegetable Stroganoff

Vegetable Stroganoff

30 min

Marinaded Tofu with a Tomato and Aubergine Sauce

Marinaded Tofu with a Tomato and Aubergine Sauce

50 min

Aubergine, Courgette and Red Lentil Gratin

Aubergine, Courgette and Red Lentil Gratin

1 h 10 min

Sweet Potato Curry

Sweet Potato Curry

30 min