Summer Vegetable Curry
1 large, finely chopped
2 medium clove(s), crushed
1 piece(s), 1 inch, peeled and finely chopped
2 Tbsp, or to taste
Uncooked butternut squash
1 pound(s), chopped
1 head(s), small, broken into florets
1 medium, sliced
Sweet red pepper(s)
1 medium, chopped
Uncooked string beans
¼ pound(s), chopped
3½ cup(s), chopped
Vegetable bouillon cube
1 cube(s), dissolved in 2 cups hot water
2 Tbsp, leaves and stalks, roughly chopped (about a handful)
½ tsp, or to taste
½ tsp, freshly ground, or to taste
- Coat a large saucepan with cooking spray. Heat over medium-high heat. Sauté onion, garlic and ginger until softened, but not browned, about 3 to 4 minutes.
- 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 for 45 minutes.
- Season to taste and garnish with remaining cilantro.
- Cook’s tips: Garnish each serving with 2 tablespoons of plain fat-free yogurt mixed with chopped fresh mint. You can also add cooked brown rice or a can of chick peas to the curry if desired (keep track of any added POINTS values).