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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat a wide pot, sprayed with cooking spray, on medium high heat. Add the pepper, onion, garlic, and cauliflower to the pot, and let cook until the vegetables are browned lightly. | 2. In a sauce pot set on medium high heat, combine the diced tomatoes, squash puree, salt, and pepper, until the mixture starts to bubble softly. | 3. To the pot of vegetables, add the garbanzo beans and spices and let cook until the flavors are evenly distributed. | 4. Pour the mixture of squash and tomato into the pot with the vegetables, and let simmer for 5 to ten minutes, or until thoroughly warmed. | 5. Serve over a bed of fresh spinach, and allow the spinach to wilt into the "curli". Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red pepper	1		diced	1.25	0.2753	0.0584	0.0138
red onion	1/2		diced	-	-	-	-
garlic clove	2			-	-	-	-
cauliflower	1	bag	thawed frozen	-	-	-	-
garbanzo bean	1	can	drained rinsed	1133.4333	188.7556	61.3793	18.1109
squash puree	1	package	thawed	-	-	-	-
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
curry powder	1	tablespoon		20.475	3.5173	0.9003	0.8826
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
ginger	1/2	teaspoon		0.8	0.1777	0.0182	0.0075

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.