Adapted from Vegetarian Cooking for Everyone by Deborah Madison
Serves 2 as a main
Curry Sauce:
1 onion, chopped
½ cup dry white wine
1 tbsp butter
Salt and pepper
2 tsp curry powder
1 tbsp flour
1½ cups stock or water
1 cup whole milk or a mix of cream and milk
Put the onion, wine butter, ½ tsp salt, and a few grinds of pepper in a saucepan and simmer, covered for 4-5 minutes. Remove the lid and cook until the wine becomes syrupy, then add the curry powder and flour. Cook for 3 minutes, stirring frequently, over low heat, then whisk in the stock all at once. Cook over low heat or in a double boiler, partially covered, for 25 minutes. Puree, then return to the heat, stir in the milk, and cook until heated through.
While the sauce is cooking, slice ½ each yellow squash and zucchini. Slice four to five mushrooms as well. Saute them all in a medium frying pan with about a tbsp olive oil or butter.
When the sauce is pureed and warming on the stove, add the cooked squash mixture. Tear in a few basil leaves or chopped cilantro. Serve over warm rice.