Indian

Indian Butternut Squash and Cauliflower in Coconut Milk is for Dinner.

Indian Butternut Squash and Cauliflower in Coconut Milk takes 30 minutes to prepare.

Indian Butternut Squash and Cauliflower in Coconut Milk takes 30 minutes to cook.

Indian Butternut Squash and Cauliflower in Coconut Milk makes 8 servings.

The ingredients for Indian Butternut Squash and Cauliflower in Coconut Milk are:

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

Here is how you make Indian Butternut Squash and Cauliflower in Coconut Milk:

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: 8Recipe submitted by SparkPeople user L8AGAIN.

The nutritional information for Indian Butternut Squash and Cauliflower in Coconut Milk is:

• 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

Indian Butternut Squash and Cauliflower in Coconut Milk is Indian cuisine.

The dietary needs meet for Indian Butternut Squash and Cauliflower in Coconut Milk is Vegetarian