Quick and Easy October 31, 2010 Curried squash with mushrooms Serves 4 Cook 25M Women's Weekly Food Previous Next Print Ingredients 1 tablespoon peanut oil 1 clove garlic, crushed 1 teaspoon ground cumin 1 teaspoon ground caraway 1 teaspoon ground nutmeg 1 teaspoon mild curry powder 1/2 teaspoon ground turmeric 1 medium_piece (150g) brown onion, sliced thinly 1 medium_piece (120g) carrot, sliced thinly 300 gram yellow squash, quartered 1 medium_piece (200g) green capsicum, sliced thinly 200 gram button mushrooms, halved 1 teaspoon cornflour 3/4 cup (180ml) coconut cream 1 tablespoon fresh coriander, finely chopped Method 1.Heat oil in wok or large frying pan, stir-fry garlic and spices until fragrant. 2.Add onion and carrot, stir-fry until onion is soft. Add squash, capsicum and mushrooms, stir-fry. 3.Add blended cornflour and coconut cream, stir until mixture boils and thickens slightly. Serve sprinkled with coriander.
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