Curried Squash and Sweet Potato

Submitted by Frenzy

"A delicious recipe in a healthy, delightful curry sauce"

 

• Ready In: 30mins
• Ingredients: 10
• Yields: 4 cups
• Serves: 4-6

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 ½ 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.