Curried Squash and Sweet Potato

• 1 garlic clove, chopped
• 1 scallion, roughly chopped
• 12 cup plain fat-free yogurt
• 150 g firm tofu, cubed
• 500 g butternut squash, cubed
• 200 g sweet potatoes, peeled and cubed
• 150 g enoki mushrooms
• 1 teaspoon curry powder
• 1 tablespoon canola oil
• 1 tablespoon raw sugar

1. In a wok, heat oil and saute garlic and scallions for about 1 minute on high heat, or until golden brown.
2. Add 1/2 cup water, sweet potato and butternut squash.
3. Cover wok, reduce heat, and let simmer for approximately 4-5 minutes (or until the vegetables are almost tender).
4. Add the mushrooms and tofu.
5. Cover and let simmer for another 1 minutes.
6. Add the yogurt and curry powder.
7. Remove from heat and add the raw sugar.

garlic, scallion, yogurt, firm tofu, sweet potatoes, enoki mushrooms, curry powder, canola oil, sugar

Taken from www.food.com/recipe/curried-squash-and-sweet-potato-311159 (may not work)