Monday, January 28, 2008

Curried Winter Vegetables

Winter Vegetable Curry
Adapted from Family Health Cookbook

Prep time: 5 minutes
Cooking time: 15-20 minutes

Serves: 4-6

1 tbsp canola oil
½ red onion, chopped
2 cups smallish cremini mushrooms cut in quarters
4 tsp curry powder
1 cup squash, cut in 2” cubes (I like acorn or butternut)
½ head of cauliflower cut into florets
1 cup broccoli spears
2 cups vegetable or chicken broth
½ cup reduced fat coconut milk
½ tsp dried red pepper flakes (optional – we’re wimps and so it was spicy enough without any)
Juice of 1 lime

1. In a Dutch oven, heat some oil over medium heat. Add the chopped onion and mushrooms and cook until the onions are translucent and the mushrooms start to turn golden. Add the curry powder, toss well and sauté until aromatic (another minute or two)

2. Add the squash, broth, coconut milk and bring to a boil. Reduce the heat, cover and cook for 5 minutes (or until the squash is not quite tender). Add the cauliflower and broccoli florets, toss and cook until the veggies are just fork tender. If the sauce is too soupy, remove the veggies and boil the sauce to the consistency you like.

3. Taste for seasoning, squirt some lime juice and serve. I served it with Marinated Tofu “Steaks”.

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