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