Curried Cabbage
INGREDIENTS:
1/4 c Fat-free chicken broth; low
-salt
2 md Butternut squash; peeled and
-cut into one-inch cubes
1 tb Curry powder
1/8 ts Black pepper; freshly ground
4 Fresh cilantro sprigs;
-snipped
1/4 c Fat-free chicken broth; low
-salt
2 md Butternut squash; peeled and
-cut into one-inch cubes
1 tb Curry powder
1/8 ts Black pepper; freshly ground
4 Fresh cilantro sprigs;
-snipped
Pour the broth into the slow cooker. Toss the squash with the curry and add it to the slow cooker. Cover and cook on LOW until the squash is tender, 6 to 8 hours. (*see note) Transfer to a serving bowl and spinkle with the pepper and cilantro.
Cooks notes: Distinctive and intriguing flavor of curry dominates in this easy side dish. Needs a 3-1/2 to 4-quart cooker. *After 6 to 8 hours of cooking , the squash is very tender. For firmer squash cook 4 to 5 hours.
Cooks notes: Distinctive and intriguing flavor of curry dominates in this easy side dish. Needs a 3-1/2 to 4-quart cooker. *After 6 to 8 hours of cooking , the squash is very tender. For firmer squash cook 4 to 5 hours.