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Squash and Eggplant in Coconut Milk
Squash and eggplants are first sauteed and then cooked in coconut milk. Really easy and quick way to cook something healthy.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4
Calories: 254 kcal
Course:
Main Course
Cuisine:
Asian , Filipino
Ingredients
- 1 tablespoon vegetable oil
- 2 cloves garlic - minced
- 1 small onion - finely chopped
- 2 cups squash (pumpkin or butternut) - peeled and cut into cubes
- 2 cups eggplant - cut into cubes
- 1 ½ cups coconut milk
- 1 teaspoon Chili pepper (optional) - chopped
- 1 tablespoon fish sauce
- salt and pepper
Instructions
- In a deep pan, saute garlic and then onion in oil over medium heat until they are tender.
- Add the squash, eggplant and fish sauce and saute for a minute.
- Add coconut milk and bring to boil then lower heat and let it simmer until vegetables are almost tender...about 10 minutes.
- Add chili pepper and season with pepper. Bring heat to medium and continue to simmer until both eggplant and squash are cooked and coconut milk thickens.
Cup of Yum
Nutrition Information
Calories
254kcal
(13%)
Carbohydrates
16g
(5%)
Protein
3g
(6%)
Fat
21g
(32%)
Saturated Fat
18g
(90%)
Cholesterol
0mg
(0%)
Sodium
369mg
(15%)
Potassium
579mg
(17%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
7440IU
(149%)
Vitamin C
20.7mg
(23%)
Calcium
62mg
(6%)
Iron
3.4mg
(19%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 254
% Daily Value*
| Calories | 254kcal | 13% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 21g | 32% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 0mg | 0% |
| Sodium | 369mg | 15% |
| Potassium | 579mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 7440IU | 149% |
| Vitamin C | 20.7mg | 23% |
| Calcium | 62mg | 6% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.