Spicy Kabocha Squash Slow Cooker
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tbsp Canola Oil 2 tsp Fenugreek seed (by -POOKIE-) 2 tsp Cumin seed 2 tsp Coriander seed 2 whole black cardamons1 5cm piece of cinnamon1 medium (2-1/2" dia) Onions, raw 1 can Canned Tomatoes 2 tsp Turmeric, ground 70 oz Kabocha Squash (buttercup, japanese pumpkin) 2 tsp Salt 2 tsp unpacked Brown Sugar 1 lemon yields Lemon Juice 1 tsp Chili powder 1 tsp Garam Masala (by BIGGIRL2082010)
fry whole spices in oil, add diced onion. When slightly brown, transfer to slow cooker with tomatoes, turmeric coriander and squash.
Mix well, cook on high for 4 hours or low for 10 hours.
Stir in rest of ingredients at the end.
Serving Size: 6 cups
Number of Servings: 6
Recipe submitted by SparkPeople user GTKARLA.
Mix well, cook on high for 4 hours or low for 10 hours.
Stir in rest of ingredients at the end.
Serving Size: 6 cups
Number of Servings: 6
Recipe submitted by SparkPeople user GTKARLA.
Nutritional Info Amount Per Serving
- Calories: 191.0
- Total Fat: 5.3 g
- Cholesterol: 0.0 mg
- Sodium: 823.8 mg
- Total Carbs: 34.2 g
- Dietary Fiber: 5.5 g
- Protein: 4.7 g
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