Summer Vegetable Curry

Name: Summer Vegetable Curry
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1 spray cooking spray; 1 large onion; 2 garlic cloves; 1 piece gingerroot; 2 tbsp curry powder; 1 lb butternut squash; 1 small head cauliflower; 1 medium zucchini; 1 medium red pepper; 0.25 lb uncooked string bean; 3.5 cup canned tomatoes; 1 cube vegetable bouillon cube; 2 tbsp fresh cilantro; 0.5 tsp salt; 0.5 tsp black pepper

Butternut squash, cauliflower and zucchini simmered on the stove and spiced with curry powder for a South Asian curry. It's finished with cilantro.

1 hr 25 min · Serves 4 · Medium

Method

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Time: Prep 30 min · Cook 55 min · 85 min total
Difficulty: medium

1
Coat a large saucepan with cooking spray. Heat over medium high heat. Saute onion, garlic, and ginger until softened, but not browned, about 3 to 4 minutes.
4 min
2
Add curry powder and stir well. Add vegetables; canned tomatoes, broth and 1 1/2 tablespoons of cilantro, stir and heat until boiling. Reduce heat and simmer, covered until vegetables are tender, about 45 minutes.
45 min
3
Season to taste and garnish with remaining cilantro. Tip:. Garnish with 2 tablespoons of plain fat-free yogurt mixed with chopped mint.
4
You can also add cooked brown rice or a can of chick peas to the curry if desired.