Curry with Cauliflower & Butternut Squash Stir Fry Recipe
- Number of Servings: 4
Ingredients
.5 tbsp Canola Oil 1 medium (2-1/2" dia) Onions, raw 1.5 tsp Ginger Root 2 cup, cubes Butternut Squash 1 head, medium (5-6" dia) Cauliflower, raw 1 cup GOYA Chick Peas (Garbonzo Beans) 1 pepper Jalapeno Peppers 1 tbsp Curry powder 1 cup Canned Tomatoes 1 cup Coconut milk (light) 1 lime yields Lime Juice
Heat oil in large saute pan or pot over med heat.
Add onion and ginger and cook for about 2 min until onion is soft & translucent.
Add squash, cauliflower, garbonzo beans, jalapeno, & curry powser. Cook for about 2 min until the curry powder is fragrant and coats the vegetables evenly.
Stir in tomatoes & coconut milk and turn the heat down to low.
Simmer for 15 to 20 min until the vegetables are tender.
Add the lime juice & season with salt & black pepper.
Serve garnished with the chopped cilantro.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user ZENAHOME.
Add onion and ginger and cook for about 2 min until onion is soft & translucent.
Add squash, cauliflower, garbonzo beans, jalapeno, & curry powser. Cook for about 2 min until the curry powder is fragrant and coats the vegetables evenly.
Stir in tomatoes & coconut milk and turn the heat down to low.
Simmer for 15 to 20 min until the vegetables are tender.
Add the lime juice & season with salt & black pepper.
Serve garnished with the chopped cilantro.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user ZENAHOME.
Nutritional Info Amount Per Serving
- Calories: 210.1
- Total Fat: 7.3 g
- Cholesterol: 0.0 mg
- Sodium: 332.9 mg
- Total Carbs: 35.8 g
- Dietary Fiber: 11.8 g
- Protein: 8.6 g
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