Summer Vegetable Curry
0
Points®
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)
Onion
1 large, finely chopped
Garlic
2 clove(s), crushed
Fresh ginger
1 piece(s), 1 inch, peeled and finely chopped
Curry powder
2 Tbsp, or to taste
Raw butternut squash
1 pound(s), chopped
Cauliflower
1 head(s), small, broken into florets
Uncooked zucchini
1 medium, sliced
Red bell pepper
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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