Chicken and Lentil with Butternut Squash

• OK
  water

  Essential base ingredient for countless foods and beverages; serves as solvent and texture modifier.
• OK
  tomato

  A round, red fruit commonly used as a vegetable in cooking. Mostly water with sugars, fiber, and micronutrients like vitamin C and potassium.
• OK
  carrot

  A root vegetable used widely in cooking for sweetness, texture, and color.
• OK
  butternut squash
• OK
  concentrated tomato juice
• OK
  onion

  A common bulb vegetable used as a base flavor in many cuisines. Crisp, pungent, sweet when cooked.
• OK
  potato

  A starchy tuber, a common staple food used as a vegetable. Can be prepared in many ways (boiled, fried, baked).
• OK
  chicken

  A basic animal protein used in many dishes; commonly sold as fresh or processed meat.
• OK
  sprach
• OK
  lentils

  Dried pulses used as a basic, single-ingredient food.
• OK
  mixed peppers

  A mix of different pepper varieties (commonly bell peppers and chili peppers), typically fresh and used as vegetables or in dishes.
• OK
  parsnip

  A root vegetable related to carrots and celery, with a sweet, earthy flavor; commonly eaten cooked or raw.
• OK
  creamed coconut

  A coconut product made by processing coconut meat into a creamy paste or block, used as a dairy-free cream substitute or flavoring.
• OK
  vegetable bouillon (salt, potato starch)
• OK
  dried vegetables (celeriac (celery), onion)
• OK
  garlic

  A bulbous aromatic spice used to impart savory flavor in cooking; can be used fresh, sautéed, roasted, or in powder form.
• OK
  spices (celery, turmeric, black pepper)
• OK
  mace

  The lacy aril (red covering) of the nutmeg seed, dried and ground for a warm, aromatic, spicy flavor.
• OK
  nutmeg

  A fragrant spice ground from the seeds of the Myristica fragrans tree, used to flavor sweet and savory dishes in small amounts.
• OK
  herbs (lovage, parsley)
• OK
  tomato paste

  Concentrated tomato juice cooked down to a thick, concentrated concentrate used as a base or flavoring in sauces and dishes.
• OK
  coriander (cilantro seeds)

  Dried seeds of the coriander plant (Coriandrum sativum). Warm, citrusy flavor used ground or as whole seeds in spice blends and curries.
• OK
  garlic purée

  Pureed garlic, often used as a flavoring base.
• OK
  caraway seeds

  Dried seeds of the Carum carvi plant, used as a warm, slightly citrusy spice in breads, sausages, and savory dishes.
• OK
  cumin seeds

  Flat, boat-shaped seeds from the cumin plant, offering a warm, earthy, citrusy aroma used in spice blends and cooking.
• OK
  turmeric (ground)

  A common spice made by grinding the orange-yellow rhizomes of the turmeric plant (Curcuma longa). It has a warm, bitter, peppery flavor and is widely used in curry powders and mustard blends. Turmeric is known for its vibrant color due to curcumin.
• OK
  garam masala (coriander, cassia, ginger, clove)
• OK
  ground ginger

  Powdered ginger root used as a spice and flavoring.
• OK
  chilli powder

  Ground dried chili peppers used as a spice to add heat and flavor in dishes. It is a basic single-ingredient spice.
• OK
  salt

  Common mineral compound (sodium chloride) used as a seasoning and preservative across cuisines.

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