Squash and Eggplant in Coconut Milk

106

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
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
Nutritions

Calories
338

Sodium
1113mg
46% DV

Fat
23g
36% DV

Protein
17g
35% DV

Carbs
16g
5% DV

Fiber
4g
16% DV