Friday, August 18, 2006

Mini Vegie Kabobs and Curried Sauce

3 banana squash, cooked
2/3 cup vegetable broth
1 tsp. curry powder
1/2 tsp. cumin
1/2 tsp. coriander
1/2 tsp. turmeric
1/4 tsp. cayenne pepper, ground
1/4 cup fresh parsley, chopped
2 carrots
1 medium yam
1 cup broccoli florets
1 medium potato
1 medium zucchini
1 cup black olives
1 cup button mushrooms, halves
1 cup cocktail onions

Cook banana squash and blend in food processor with vegetable broth and seasonings until smooth. Cut vegetabes into bite sized pieces and brown in a skillet with a small amount of vegetable oil. Serve sauce and vegies hot, and provide toothpicks for dipping the vegetables into the curry sauce.

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