Ingredients
1 white onion
3 garlic
3 green chillies
1 tbs ginger
½ tsp tumeric
1 tsp cayenne pepper
1 tsp coriander
1 tsp cumin seeds
½ tsp garam masala
2 tsp black mustard seed
1 tsp salt
3 roma tomato
400 gram chickpeas (canned)
400 gram white beans
2 cup water
1 tbs ghee
1 tbs coconut oil
1 tsp cumin seeds
1 butternut squash
Tools
1 crock pot
Directions
Step 1
add 1 tbsp coconut oil to crockpot and turn on sauté setting
Step 2
add diced onions grated garlic grated ginger and 3 sliced green chillies (deseeded depending how you like it) sauté 5 minutes
1 white onion
3 garlic
1 tbs ginger
3 green chillies
Step 3
add turmeric, cayenne, coriander, black mustard seeds, cumin seeds, salt, garam masala sauté 2 minutes
½ tsp tumeric
1 tsp cayenne pepper
1 tsp coriander
1 tsp cumin seeds
½ tsp garam masala
1 tsp salt
2 tsp black mustard seed
Step 4
add 3 diced tomatoes, chickpeas, white beans, butternut squash and water and cooker 40 minutes
3 roma tomato
400 gram chickpeas (canned)
400 gram white beans
2 cup water
1 butternut squash
Step 5
once cooked melt ghee In a pan and add 1 tsp mustard seeds and when they pop drizzle over the stew and garnish with herbs
1 tbs ghee
2 tsp black mustard seed
