Yield: 4 servings
|1 tablespoon||Canola oil|
|1¾ pounds||Winter squash|
|(such as butternut or acorn); peeled|
|Seeded and cut into 1-inch cubes|
|½ teaspoon||Tamarind concentrate|
|Chopped fresh cilantro for garnish|
4 SERVINGS VEGAN
This easy recipe tastes great with any kind of winter squash. Kalonji and tamarind concentrate) put their marks of distinction on it.
In large skillet, heat oil over medium heat. Add kalonji and stir several times. Stir in turmeric. Add squash, water, salt and sugar. Bring to a boil. Reduce heat, cover and simmer until squash cubes are tender, stirring occasionally, about 15 minutes. Add tamarind and stir to mix thoroughly. Adjust salt. Garnish with cilantro and serve.
PER SERVING: 112 CAL.; 2G PROT.; 5G TOTAL FAT (1G SAT. FAT); 18G CARB.; 0 CHOL.; 330MG SOD.; 5G FIBER.
Recipe by: Vegetarian Times Magazine, April 1998, page 53 Converted by MM_Buster v2.0l.