Thursday, August 9, 2007

Curried squash

2-3 small young zucchini squash
2-3 tsp minced garlic
2-3 tbsp olive oil
Curry powder (I like Madras curry powder, but the kind you can get in the grocery store works okay)

Cut the ends off the squash, and then cut them in half lengthwise. Cut the halves into 2-3 inch chunks. Don't make them any smaller than this, or they'll get mushy.

Heat the oil in a heavy skillet, preferably nonstick. Add garlic and fry for a minute or two, stirring constantly. Throw in the squash, all at once, and sprinkle on enough curry powder to give it all some color. Add salt to taste. Cook it until it's hot and just starting to brown around the edges; any longer, and the squash loses its crunch.

A teaspoon or two of Patak's spicy red curry paste works really well in place of the curry powder, if you can find it.

Serve hot over rice, unless you're on a low-carb diet, in which case you can eat it as is. This will make enough to feed one or two people; add some chicken breast for a complete meal.

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