Cauliflower, Bean And Squash Curry Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
3 tbsp: Butter, marg. or veg. oil,
1/2 cup: Dark raisins,
-[divided],
1/2 cup: Low sodium chicken broth,
2 tbsp: Curry powder,
-or veg. broth,
1: Onion, cut into wedges
1 lbs: Green beans, trimmed
1 centiliter: Garlic, minced
1: Yellow squash, cut in half
1 tbsp: Fresh ginger, chopped
-lengthwise and sliced,
1/2: Cauliflower head, cut into
1/2 cup: Apple juice,
-florets,
1 tbsp: 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 Womens
World magazine, July 3, 95. Adapted and posted by Jim Weller.
Submitted By On 09-14-95
Source from luhu.jp
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 Womens
World magazine, July 3, 95. Adapted and posted by Jim Weller.
Submitted By On 09-14-95
Source from luhu.jp