Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large skillet or pot over medium heat.

2. 2

   Add 1 large finely chopped onion and sauté for 5 minutes until it becomes soft and translucent.

3. 3

   Stir in 4 cloves of minced garlic, 1 teaspoon of ground cumin, 0.5 teaspoon of ground coriander, 0.25 teaspoon of turmeric powder, and 1 pinch of cayenne pepper, cooking for 1 minute until fragrant.

4. 4

   Add 700 grams of cubed butternut squash to the skillet and stir-fry for 7-8 minutes until slightly browned on the edges.

5. 5

   Pour in 1 (400 gram) can of undrained diced tomatoes and 0.5 cup of vegetable broth, then season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.

6. 6

   Bring the mixture to a gentle simmer, then cover the skillet and cook for 15-20 minutes, or until the butternut squash is tender when pierced with a fork.

7. 7

   Remove the lid, stir in 0.25 cup of fresh chopped cilantro, and cook uncovered for another 2-3 minutes to allow any excess liquid to evaporate slightly.