Curry Butter And Vegetables

Recipe Ingredients

1		Zucchini
1		Crookneck squash
1 cup	146g / 5.1oz	Cauliflower florets
1		Carrot - optional
1/2 cup	118ml	Snap peas - optional
		Curry Butter
1 tablespoon	15ml	Light margarine
1/8 teaspoon	0.6ml	Grated orange peel
		Pepper
1/8 teaspoon	0.6ml	Curry powder - mild, yellow
1/8 teaspoon	0.6ml	Dijon mustard - optional
1/4 teaspoon	1.3ml	Chicken bouillon - granules
		Water

Recipe Instructions

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.

Source:
Pat Hanneman (1997)

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