Kuri Squash and Spinach Sabzi

Kuri Squash and Spinach Sabzi

      Kuri Squash and Spinach Sabzi

Kuri Squash and Spinach Sabzi
Kuri Squash and Spinach Sabzi

Sabzi is an Afghan stew and is traditionally made with spinach or peas. I have decided to add a bit of extra flavor and nutrition by introducing kuri winter squash to the dish! My Kuri Squash and Spinach Sabzi is seasoned with dried dill, coriander and fenugreek powder and lots of lemon juice. My Kuri Squash and Spinach Sabzi is a perfect accompaniment to grilled or oven baked lamb and is equally delicious served on its own over basmati rice or orzo. Quick and easy to make, my Kuri Squash and Spinach Sabzi is sure to please. I serve it along with Desi Chana Beans in Vindaloo Broth and crusted lamb chops! Enjoy!

1/4 cup extra virgin olive oil 

1 medium organic onion, peeled and chopped 

1 teaspoon dried dill leaves

1 teaspoon dried coriander powder 

2 tablespoons fenugreek powder 

1/2 cup or more of water

1 cup cubed organic kuri squash, keep the skin on

1 package frozen organic spinach 

1/2 cup organic lemon juice 

Salt and pepper to taste

In a medium fry or chef’s pan heat oil to medium high

Add onion, dill, coriander and fenugreek 

Add squash and water and cook until softened

Stir in the frozen spinach right from bag, break up and stir

Reduce to simmer

Add lemon juice, salt and pepper

add more water so the vegetables stay moist

Simmer for 10 more minutes, then remove from heat

Delicious with basmati rice and lamb. Enjoy!

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