Indian Butternut Squash and Cauliflower in Coconut Milk

Name: Indian Butternut Squash and Cauliflower in Coconut Milk Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8
Ingredients: 1 T. Olive oil; 1/2 c. chopped onion; 2 cloves garlic minced; 6 c. Cauliflower Florettes; 5 c. peeled seeded and cubed butternut squash; 1 13.5 oz can of lite coconut milk; 1/2 t. Ground Cardamom

Minutes to Prepare: 30
Minutes to Cook: 30

Number of Servings: 8

Ingredients

1 T. Olive oil1/2 c. chopped onion2 cloves garlic, minced6 c. Cauliflower Florettes 5 c. peeled, seeded, and cubed butternut squash1 13.5 oz can of lite coconut milk1/2 t. Ground Cardamom

Directions

In a large lidded pot, heat olive oil over medium heat. Saute onion about 8 minutes or until softened and translucent. Add garlic and saute another minute. Add cardamom and saute one more minute.

Add all other ingredients and stir until all vegetables are well coated with coconut milk. Cover pot with lid, turn heat down to low and allow to simmer until vegetables soften slightly, about 15 minutes. Uncover, increase heat to medium and stirring frequently, allow coconut milk to thicken and vegetables to finish cooking through.

Number of Servings: 8

Recipe submitted by SparkPeople user L8AGAIN.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving