Curried Squash and Sweet Potato |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A delicious recipe in a healthy, delightful curry sauce Ingredients:
1 garlic clove, chopped |
1 scallion, roughly chopped |
1/2 cup plain fat-free yogurt |
150 g firm tofu, cubed |
500 g butternut squash, cubed |
200 g sweet potatoes, peeled and cubed |
150 g enoki mushrooms |
1 teaspoon curry powder |
1 tablespoon canola oil |
1 tablespoon raw sugar |
Directions:
1. In a wok, heat oil and sauté garlic and scallions for about 1 minute on high heat, or until golden brown.
2. Add 1/2 cup water, sweet potato and butternut squash. Cover wok, reduce heat, and let simmer for approximately 4-5 minutes (or until the vegetables are almost tender).
3. Add the mushrooms and tofu. Cover and let simmer for another 1 minutes.
4. Add the yogurt and curry powder.
5. Remove from heat and add the raw sugar.
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