| 14 | 45 | 169 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 35 min | 4 |
| 1 tbsp | Avocado oil (or extra virgin olive oil) |
| 1 medium | White onion (diced small) |
| 2 clove(s) | Garlic (finely minced or use a garlic press) |
| 1/2 tsp | Turmeric, powder |
| 1 tsp | Cumin |
| 1/2 tsp | Chili powder |
| 1 tbsp | Coriander, ground |
| 1 eggplant peeled | Eggplant (cut into bite sized cubes) |
| 1 cup | Butternut squash (diced) |
| 1 can(s) (28oz) | Diced tomatoes, canned (drained) |
| 1 cup | Frozen green peas (defrosted) |
| 1/4 cup | Yoso Unsweetened Almond and Cashew Yogurt |
| 1 pinch | Salt (to taste) |
| 1 dash | Black pepper (to taste) |
Heat avocado oil in a 2-quart saucepan over medium heat. Sauté onion until translucent, approximately 5 minutes. Add garlic and spices and allow them to release their oils and become fragrant, stirring constantly for about 1 minute.
Add eggplant, butternut squash and tomatoes to the pan and cover. Reduce heat to medium-low and cook for 25- 30 minutes, stirring periodically until the potatoes are tender. Add peas and cook for 2 minutes more.
Remove from heat and stir in yogurt. Season to taste with salt and pepper.
Note:
Serve over cauliflower rice if desired.
| Meat Alternative | 0.3 |
| Vegetables | 5.6 |
