Description
A delicious one-pot stir fry combining butternut squash and eggplant, packed with flavor and easy to make.
Ingredients
Scale
- 2 cups Butternut Squash, peeled and cubed
- 1 medium Eggplant, diced
- 1 cup Bell Peppers, diced
- 1 medium Onion, sliced
- 3 cloves Garlic, minced
- 1 tablespoon Fresh Ginger, grated
- 2 cups Vegetable Broth
- 2 tablespoons Olive Oil
- 1 teaspoon Cumin
- 1 teaspoon Coriander
- 1 teaspoon Paprika
- Salt and Pepper, to taste
- Fresh Parsley or Cilantro, chopped, for garnish
Instructions
- Prepare your ingredients: peel and cube the butternut squash, dice the eggplant and bell peppers, slice the onion, and mince the garlic and ginger.
- In a large pot, heat the olive oil over medium heat. Add the sliced onion and sauté for 3-4 minutes until translucent.
- Add the minced garlic and grated ginger. Stir for about 30 seconds until fragrant.
- Incorporate the cubed butternut squash and diced eggplant. Sauté for 5-7 minutes until they begin to soften.
- Add the diced bell peppers and stir well. Cook for an additional 3-4 minutes.
- Sprinkle the cumin, coriander, and paprika over the vegetables. Stir to combine and cook for another minute.
- Pour in the vegetable broth and bring to a gentle simmer. Cover and let simmer for 15-20 minutes.
- Check for doneness; the butternut squash should be fork-tender. Adjust seasoning with salt and pepper as needed.
- Remove from heat and serve hot, garnished with fresh parsley or cilantro.
Notes
This dish can be served over rice, quinoa, or couscous. It keeps well in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg