Squash and Eggplant in Coconut Milk
293
Squash and eggplants are first sauteed and then cooked in coconut milk. Really easy and quick way to cook something healthy.
4
1 Tbsp vegetable oil
2 cloves garlic, minced
1 small onion, finely chopped
2 cups squash (pumpkin or butternut), peeled and cut into cubes
2 cups eggplant , cut into cubes
1 can or 1.5 cups coconut milk
1 tsp chili pepper, chopped (optional)
1 Tbsp fish sauce
salt and pepper
2 cloves garlic, minced
1 small onion, finely chopped
2 cups squash (pumpkin or butternut), peeled and cut into cubes
2 cups eggplant , cut into cubes
1 can or 1.5 cups coconut milk
1 tsp chili pepper, chopped (optional)
1 Tbsp fish sauce
salt and pepper
In a deep pan, saute garlic and then onion in oil over medium heat until they are tender.
Add the squash, eggplant and fish sauce and saute for a minute.
Add coconut milk and bring to boil then lower heat...
See the full directions on my site
See the full directions on my site
Nutritions
Calories
338
Sodium
1113mg
46% DV
Fat
23g
36% DV
Protein
17g
35% DV
Carbs
16g
5% DV
Fiber
4g
16% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat14g71%
Polysaturated Fat1g11%
Monosaturated Fat7g48%
Cholesterol84mg28%
Sodium1113mg46%
Potassium273mg7%
Protein17g35%
% DAILY VALUE*
Total Carbohydrate
Fiber4g16%
Sugar7g14%
Vitamin A1490IU29%
Vitamin B61mg71%
Vitamin C6mg11%
Calcium469mg46%
Iron0.7600000000000001mg4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.