Indian Butternut Squash and Cauliflower in Coconut Milk

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 121.3
  • Total Fat: 4.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 38.0 mg
  • Total Carbs: 19.7 g
  • Dietary Fiber: 5.8 g
  • Protein: 2.8 g

View full nutritional breakdown of Indian Butternut Squash and Cauliflower in Coconut Milk calories by ingredient
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Number of Servings: 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

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.

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