Flavor-Packed One-Pot Butternut Squash and Eggplant Stir Fry
A vibrant dish combining roasted butternut squash and eggplant with spices for a quick and satisfying meal.
Servings: 4 servings
Equipment
- Large Pot or Deep Skillet
Ingredients
Vegetables
- 2 cups Butternut Squash, peeled and cubed Provides sweetness and creamy texture.
- 1 medium Eggplant, diced Adds unique texture and absorbs flavors.
- 1 cup Bell Peppers, diced Preferably a mix of colors for crunch.
- 1 medium Onion, sliced Contributes sweetness and depth.
- 3 cloves Garlic, minced Infuses robust flavor.
- 1 tablespoon Fresh Ginger, grated Adds a spicy kick.
Liquid
- 2 cups Vegetable Broth Low-sodium preferred for flavor.
- 2 tablespoons Olive Oil For sautéing the vegetables.
Spices
- 1 teaspoon Cumin
- 1 teaspoon Coriander
- 1 teaspoon Paprika
Seasonings
- Salt and Pepper To taste.
Garnish
- 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
Leftovers can be stored in an airtight container in the refrigerator for up to three days.