Vegetable Curry With Tofu
|Butternut squash||1 Pound|
|Garlic clove||1 Large|
|Ginger||1 (1 Inch)|
|Corn oil||2 Tablespoon|
|Tofu||1⁄2 Pound, diced|
|Curry powder||2 Teaspoon|
|Sunflower seeds||1⁄4 Cup (4 tbs)|
|Raisins||1⁄4 Cup (4 tbs)|
|Ground black pepper||1|
|Low fat yogurt||1 1⁄2 Cup (24 tbs)|
|Chopped coriander||2 Tablespoon|
Peel butternut squash and slice with thin slicer blade in processor.
Steam for 5 minutes, or until crisp tender.
Wash the zucchini and slice with thin slicer blade of food processor.
Mince garlic and ginger in food processor with steel blade.
Then chop onion coarsely.
Heat oil in large skillet and saute onion garlic ginger mixture over medium heat for 3 or 4 minutes, until onion is softened.
Add zucchini and saute 3 to 5 minutes more.
Then add tofu and curry, squash, sunflower seeds and raisins and cook over low heat for 5 minutes.
Season with pepper.
Freeze before adding yogurt and coriander.