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Curry Butter And Vegetables

Yield: 2 Servings

Ingredients and directions for this recipe

1 Zucchini
1 Crookneck squash
1 c Cauliflower florets
1 Carrot, optional
1/2 c Snap peas, optional

-CURRY BUTTER-
1 tb Light margarine
1/8 ts Grated orange peel
Pepper
1/8 ts Curry powder, mild, yellow
1/8 ts Dijon mustard, optional
1/4 ts Chicken bouillon, granules
Water

Cut zucchini and crookneck into 1-inch slices. Separate the florets. Cut
snap pea pods in half. And cut carrot into bite sized pieces. Blanch the
vegetables. Heat oleo in a skillet. Sear vegetables 1 to 2 minutes. Add
orange peel, pepper, curry, optional mustard, and low salt bouillon
granules. Add water, 1 tablespoon at a time until you get a thin to medium
sauce. Serve at once. Message to McRecipe: 2/3/97 from
phannema@wizard.ucr.edu

See also:
Previous recipe Curry Butter - Great Chefs
Next recipe Curry Buttered Popcorn

Or try one of these recipes:
J.meyer's Auth Hungarian Sour Cream Cole Slaw
Spinach Artichoke Dip #1