Vegetarian

Spicy Kabocha Squash Slow Cooker takes 10 minutes to prepare.

Spicy Kabocha Squash Slow Cooker takes 240 minutes to cook.

Spicy Kabocha Squash Slow Cooker makes 6 servings.

The ingredients for Spicy Kabocha Squash Slow Cooker are:

2 tbsp Canola Oil
2 tsp Fenugreek seed (by -POOKIE-)
2 tsp Cumin seed
2 tsp Coriander seed
2 whole black cardamons
1 5cm piece of cinnamon
1 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)

Here is how you make Spicy Kabocha Squash Slow Cooker:

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 cupsNumber of Servings: 6Recipe submitted by SparkPeople user GTKARLA.

The nutritional information for Spicy Kabocha Squash Slow Cooker is:

• Servings Per Recipe: 6
• 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

Spicy Kabocha Squash Slow Cooker is Indian cuisine.

The dietary needs meet for Spicy Kabocha Squash Slow Cooker is Vegan