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Summer Vegetable Curry

Total Time
1 hr 25 min
Prep
30 min
Cook
55 min
Serves
4
Difficulty
Easy
Make use of summer's best vegetables with this curry courtesy of WW UK.
Ingredients

cooking spray

1 spray(s)

uncooked onion(s)

1 large, finely chopped

garlic clove(s)

2 medium clove(s), crushed

ginger root

1 piece(s), 1 inch, peeled and finely chopped

curry powder

2 Tbsp, or to taste

uncooked butternut squash

1 pound(s), chopped

uncooked cauliflower

1 head(s), small, broken into florets

uncooked zucchini

1 medium, sliced

sweet red pepper(s)

1 medium, chopped

uncooked string beans

¼ pound(s), chopped

canned tomatoes

3½ cup(s), chopped

vegetable bouillon cube

1 cube(s), dissolved in 2 cups hot water

cilantro

2 Tbsp, leaves and stalks, roughly chopped (about a handful)

table salt

½ tsp, or to taste

black pepper

½ tsp, freshly ground, or to taste

Instructions

  1. 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.
  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 for 45 minutes.
  3. Season to taste and garnish with remaining cilantro.
  4. 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).

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