LOL! Here's something different for my gallery! I thought this would be something fun to submit. Dunno if culinary art is considered art here on DA. I couldn't find the right category for this so I placed it under tutorials! haha. Anyways, this is one of my favorite dish to cook. It's a family recipe. A very simple recipe and a healthy one too! This is what I cooked last night for dinner and I hope someone out there finds this dish to their liking. Most of my time was spent taking silly pictures of the ingredients rather than cooking heheheh Bon apetite! LOLNESS!!!!

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Coconut Curry Squash

Ingredients:

2 tsp. Fresh Calamondin Orange (Citrofortunella microcarpa) juice - *sweet lemon juice can be substituted*
1 medium squash – cut in large cubes
1 can coconut milk
1 pack medium hard tofu – cut in large cubes and fried
5 cloves freshly minced garlic
Fresh ginger root – peeled and smashed
Fresh Basil – julienne
½ cup sweet red bell pepper

Spices:
4 Tbsp Olive Oil
Salt
Black Pepper
1 tsp. Maggie/Knorr chicken seasoning
1 tsp. yellow curry powder

Procedure:
1. In a large wok/skillet heat oil.
2. Sautee garlic and ginger.
3. Add squash and continue to stir fry until it is medium cooked.
4. Add calamondin/sweet lemon juice.
5. Stir in coconut juice.
6. Add chicken seasoning, curry, and a dash of salt and pepper.
7. Simmer and lower temperature to medium heat. Cover wok/skillet.
8. Add fried tofu and fresh basil.
9. Keep stirring making sure that liquid does not get too dry. If liquid gets a bit dry add a little water.
10. Add bell pepper. Keep stirring and cover wok/skillet until squash is fork tender.
11. Season with salt and pepper to your taste.
12. Garnish to your liking.
12. Serve and enjoy!

Preparation Ideas:
Serve with steamed rice topped with butter, fried garlic, or spring onions.
Serve with any grilled or roasted dish.

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