Name: Summer Vegetable Curry
Yield: Makes 8 servings
Ingredients: 2 tablespoons olive oil; 1 cup chopped onion; 2 tablespoons minced garlic; 2 tablespoons curry powder; 2 each medium-sized zucchini and yellow squash, seeded and cut into 1/2-inch pieces; 1 1/2 pounds small red new potatoes, quartered; 6 medium-sized carrots, peeled, halved lengthwise and cut into 1-inch pieces; 4 cups vegetable broth (canned or bouillon); 2 tablespoons honey; 1 cinnamon stick, 2 inches long; 2 cups seeded and diced ripe plum tomatoes; 1 cup corn kernels, thawed if frozen; Cooked couscous, for serving; Raita Refresher , for serving; 1/3 cup coarsely chopped mint leaves, for garnish

This golden curry cooks quickly, so the vegetables are just tender. A flourish of mint adds the final spark.

Recipe information

Yield
Makes 8 servings

Ingredients

2 tablespoons olive oil

1 cup chopped onion

2 tablespoons minced garlic

2 tablespoons curry powder

2 each medium-sized zucchini and yellow squash, seeded and cut into 1/2-inch pieces

1 1/2 pounds small red new potatoes, quartered

6 medium-sized carrots, peeled, halved lengthwise and cut into 1-inch pieces

4 cups vegetable broth (canned or bouillon)

2 tablespoons honey

1 cinnamon stick, 2 inches long

2 cups seeded and diced ripe plum tomatoes

1 cup corn kernels, thawed if frozen

Cooked couscous, for serving

Raita Refresher , for serving

1/3 cup coarsely chopped mint leaves, for garnish

Preparation

Step 1
1. 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.
Step 2
2. 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.
Step 3
3. 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.

Nutrition Per Serving

Per serving (without couscous and Raita): 254 calories

48g carbohydrates

7g protein

6g fat

no cholesterol.

#### Nutritional analysis provided by New Wellness

Richmond

Va.

##### [See Nutrition Data's analysis of this recipe](

http://www.nutritiondata.com/facts/recipe/586251/2?mbid=HDEPI) ›

TagsCurry Couscous Pasta Summer Squash Squash Vegetable Red Skin Potato Potato Root Vegetable Plum Tomato Tomato Corn Mint Herbs & Spices Main Dinner Nut Free Vegetarian Simmer Summer Parade

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Nutrition Per Serving

Recipe notes