Summer Vegetable Curry

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 cup	62g / 2.2oz	Chopped onion
2 tablespoons	30ml	Minced garlic
2 tablespoons	30ml	Curry powder
2 tablespoons	30ml	Zucchini - seeded, and (medium)
		Cut into 1/2" pieces
2		Yellow squash - seeded, and (medium)
		Cut into 1/2" pieces
1 1/2 lbs	681g / 24oz	Small red new potatoes - quartered
6 lbs	2724g / 96oz	Carrots - peeled, halved (medium)
		Lengthwise, and cut into 1" pieces
4 cups	948ml	Vegetable broth (canned or bouillon)
2 tablespoons	30ml	Honey
1		Cinnamon stick - (2" long)
2 cups	125g / 4.4oz	Diced seeded ripe plum tomatoes
1 cup	62g / 2.2oz	Corn kernels - thawed if frozen
		Cooked couscous - for serving
		Raita Refresher - (see recipe)
1/3 cup	13g / 0.5oz	Coarsely-chopped mint leaves - for garnish

Recipe Instructions

Heat the oil in a large pot over medium heat. Add the onion and cook until wilted, 8 to 10 minutes, stirring occasionally. Add the garlic and cook, stirring, 2 to 3 minutes more. Sprinkle with curry powder and cook over medium heat, stirring constantly to mellow the flavor, 1 to 2 minutes.

Add the zucchini, yellow squash, potatoes, carrots, broth, honey and cinnamon stick. Bring to a boil, reduce to a simmer and cook, partially covered, until the vegetables are tender, about 20 minutes.

Stir in the tomatoes and corn; cook 5 minutes longer. Serve atop couscous in shallow bowls. Garnish each with a tablespoon of Raita Refresher and the chopped mint.

This recipe yields 8 servings.

Per serving (without couscous and Raita): 254 calories, 48g carbohydrates, 7g protein, 6g fat, no cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 07-23-2000

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