Cauliflower, bean and squash curry
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter, marg. or veg. oil; [divided] |
| 2 | tablespoons | Curry powder |
| 1 | Onion; cut into wedges | |
| 1 | clove | Garlic; minced |
| 1 | tablespoon | Fresh ginger; chopped |
| ½ | Cauliflower head; cut into florets | |
| ½ | cup | Dark raisins |
| ½ | cup | Low sodium chicken broth or veg. broth |
| 1 | pounds | Green beans; trimmed |
| 1 | Yellow squash; cut in half lengthwise and sliced | |
| ½ | cup | Apple juice |
| 1 | tablespoon | Cornstarch |
Directions
In a skillet over med high heat melt 2 tb butter. Add curry; cook 2 min stirring constantly. Add the remaining butter, onion, garlic and ginger. Cook until onion is tender about 5-8 min. Add cauliflower, raisins and broth. Cover; cook 7 min. Add beans and squash. Cover; cook 7 min more. Combine apple juice and cornstarch; add to the skillet and cook until sauce thickens, 1 min. 237 cal. From Women's World magazine, July 3, 95. Adapted and posted by Jim Weller.
Submitted By On 09-14-95