Description
A healthy, easy one-pot stir fry featuring the sweetness of butternut squash and the unique texture of eggplant, perfect for a delightful meal.
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
Serve this stir fry hot, with rice or quinoa for a heartier meal. Store leftovers in an airtight container for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg