Take A Bow Curry Vegetables

We decided on zucchini, mushrooms, tofu and butternut squash as our vegetables tonight. Some green onions for zest. I like thick chunks in curry type dishes, so I chopped them up.


The sauce was an experimental thing. Yogurt (plain, non-fat) with chicken broth, and a whole hoard of spices including yellow curry, italian, lemon/garlic, and one we picked up in Grand Central NYC. Adding the onions, it became quite the affair. I realize afterwards that some honey or maple syrup would have helped counter the dry texture of the yogurt. Learn from my mistake.


For the meat lover (me) I tossed some chicken with the curry sauce in a frying pan with garlic.


The squash took some imagination, trying to get it soft enough without having to stirfry it for ages. In the end I cut it up and tossed it with oil and spices, then cooked in at 350" for about 10 minutes. Result? Soft and tasty squash! I added the squash and tofu in last to avoid them disinegrating.
Voila. Nutritious and delicious!


Cooking Time: 1hr
Activities during cooking: checking email

song: take a bow - Rihanna