Cauliflower, bean and squash curry

Yield: 4 servings

Measure Ingredient
3 tablespoons Butter, marg. or veg. oil; [divided]
2 tablespoons Curry powder
1 \N Onion; cut into wedges
1 clove Garlic; minced
1 tablespoon Fresh ginger; chopped
½ \N Cauliflower head; cut into florets
½ cup Dark raisins
½ cup Low sodium chicken broth or veg. broth
1 pounds Green beans; trimmed
1 \N Yellow squash; cut in half lengthwise and sliced
½ cup Apple juice
1 tablespoon Cornstarch

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

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