Ovo Lacto Vegetarian

Have you ever tried a vegetarian curry yellow squash?

and used to make this dish growing up in California with a pumpkin, but as I now live in the UK yellow squash is much easier to reach. The spectacular flavor in this well-spiced vegetarian curry.

and used to make this dish growing up in California with a pumpkin, but as I now live in the UK yellow squash is much easier to reach. The spectacular flavor in this well-spiced vegetarian curry.

...

and used to make this dish growing up in California with a pumpkin, but as I now live in the UK yellow squash is much easier to reach. The spectacular flavor in this well-spiced vegetarian curry.

...

and used to make this dish growing up in California with a pumpkin, but as I now live in the UK yellow squash is much easier to reach. The spectacular flavor in this well-spiced vegetarian curry.

...

a mixture of different spices and cooking techniques to help keep your daily menus are interesting, healthy and fun to make.

, because it changed my diet a little more than a year ago, I lost 20 pounds without even trying! I actually enjoyed the work and to curry helped all that easy.

Ingredients for the yellow squash vegetarian curry

500g (1 lbs) or 4 cups yellow squash peeled and cut into one inch pieces.

for hardening (hardening of the Indian method of roasting spices in ghee or oil to their taste .)

3 tablespoons ghee or vegetable oil 1 tablespoon black mustard seeds 1 tablespoon coriander seeds 1 tablespoon cumin seeds 2 dried red chilies 1 tsp urad dhal (lintel in the Indian market and large supermarkets) 100g (1 / 2 cup) brown sugar or jaggery Indian 4 tablespoons toasted coconut desecrated 4 tablespoons flour Salt and pepper to taste

Heat oven to 200 C / 375 F

Throw the cubed squash in the oven pan with about four tablespoons of water and bake for about 20 minuta.Squash should be just cooked through but not too soft.

Meanwhile, heat ghee or vegetable oil in large skillet or wok. Add mustard seeds, coriander seeds, cumin seeds, urad dhal and pepper. FRY for approximately one minute.Sjeme will begin to pop.

Now add the zucchini pieces and sugar to spices tempered.

Add the coconut and flour and toss all the ingredients around for a few minutes, until zucchini is tender and all the other ingredients blended together nicely.

Serve immediately.

I hope you enjoy this squash vegetable curry as I do and look forward to hearing your comments.