Eggplant Squash Masala
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
4-5 cups
- Serves:
- 4
ingredients
- 1 small onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon turmeric
- 1 1⁄2 teaspoons garam masala
- 1 cup water
- 1 1⁄2 teaspoons vegetarian chicken-like flavoring
- 1 large eggplant, peeled and diced
- 2 cups cubed winter squash (pre-cooked)
- 1⁄2 teaspoon salt
- 6 ounces coconut milk (light is best)
directions
- In a large skillet, saute the onion in the olive oil.
- When the onion is just tender, add the turmeric and garam masala and cook for a minute.
- Add water and vegetarian chicken flavoring, then diced eggplant.
- Cover and cook until eggplant is tender.
- Add winter squash and salt, and additional water if necessary. Stir.
- When heated through and liquid is reduced to about half a cup, add coconut milk and stir thoroughly.
- Remove from heat and serve over brown rice.
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RECIPE SUBMITTED BY
I am on a very low sodium version of the D.A.S.H. diet to control my hypertension. Because of this, I have to cook everything from scratch, as canned foods, prepared mixes and ready-made food all have too much sodium in them. Fortunately, my mother was one of those cooks who could always make good food by throwing together a little of this and a little of that -- most of the time without measuring ingredients -- and I seem to have inherited her knack for cooking.