Spinach and Summer Squash Borani with Red Peppers

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 352.4
  • Total Fat: 23.7 g
  • Cholesterol: 7.4 mg
  • Sodium: 397.1 mg
  • Total Carbs: 26.5 g
  • Dietary Fiber: 6.8 g
  • Protein: 14.5 g

View full nutritional breakdown of Spinach and Summer Squash Borani with Red Peppers calories by ingredient
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Borani is a traditional Indian dish that contains yogurt and usually vegetables. Borani is a traditional Indian dish that contains yogurt and usually vegetables.
Number of Servings: 4


    1 1/2 lbs fresh chard or spinach
    2 tbsp of olive oil
    1 leek
    2 small squash or zucchini
    3 large garlic cloves
    1/4 tsp of cinnamon or tumeric
    black pepper
    1 red bell pepper, grilled and peeled or from a jar.
    2 cups of yogurt
    3/4 cup of walnuts


Discard chard/spinach stems, rinse leaves and coursely chop them. Add spinach to large saute pan with the water clinging to its leaves. Cover and cook over medium heat for 3-5 minutes, or until wilted, stirring often. Drain in colander and rinse briefly with cold water. Squeeze gently to remove excess water.

Heat oil in pan. Add leek and saute over medium heat for 5 minutes, until tender. Add squash and saute for 3 minutes, or until just tender, stirring occasionally, covering pan if necessary so the oil won't burn. Add garlice and cinnamon/tumeric and saute for 1/2 minutes. Stir in chard/spinach, sprinkle with salt and pepper, and cook for 2 or 3 mintues to evaporate excess moisture. Transfer mixture to bowl and cool.
Cut Red pper in strips and mix lightly with vegetables. Stir yogurt until smooth. Stir into vegetable mixture. Taste and adjust seasoning, serve cold, sprinkled with walnuts.

Number of Servings: 4

Recipe submitted by SparkPeople user STRIVE4BALANCE.

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