Vegetable Curry

• 2 tsp. margarine
• 2 tsp. vegetable oil
• 1/2 cup diced, peeled apple
• 1 clove Spicely® Garlic Minced
• 2 tsp. Spicely® Curry Powder
• 1/4 tsp. Spicely® Fenugreek (if avail.)
• 1 tbsp. flour
• 1 cup vegetable stock
• 1/2 cup apple juice
• 2 cups carrots, thickly sliced
• 2 cups cubed, peeled butter squash
• 1 large cooking onion, cut length-wise into 1-inch wedges
• 1 sweet red pepper, cut into 1/2" wide strips
• 1 cup drained kidney beans
• Salt and pepper to taste

In saucepan, melt butter with oil over medium heat. Cook apple, garlic, curry powder and fennugreek, stirring for 30 seconds. Stir in flour. Cook for 30 seconds. Blend in stock and apple juice. Cook, stirring until thickened.

Add carrots. Cover and cook for 5 minutes. Add squash and cook, covered, for 4-5 minutes or until carrots are tender-crisp and squash is just cooked through.

Add onion and red pepper. Cover and cook 2-3 minutes or until onion is tender-crisp. Add kidney beans; cook, stirring gently, just until beans are heated through. Season to taste with salt and pepper.

Makes 4 servings