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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