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Curried Squash and Sweet Potato

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“A delicious recipe in a healthy, delightful curry sauce”
READY IN:
30mins
SERVES:
4-6
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

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.

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