Summer Vegetable Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tbsp olive oil (I prefer the extra virgin)2 medium garlic cloves1 inch piece ginger root, pealed and chopped2 tbsp curry powder (or to taste)1 lb butternut squash, pealed and diced into 1 inch pieces1 head cauliflower, broken into florets1 medium zucchini, sliced1 medium red pepper, julienne1/4 lb uncooked green beans3 ½ cups canned tomatoes2 cups (approx.) vegetable or chicken bouillon2 tbsp cilantrosalt and pepper to taste
1. Heat olive oil in a large sauce pan or soup pot. Saute onion, garlic, and ginger until softened, but not browned (3 to 4 minutes)
2. Add curry powder and stir well. Add vegetables, tomatoes, bouillon and ½ tbsp cilantro. Stir until boiling. Reduce heat and simmer, covered, until vegetables are tender (about 45 minutes).
3. Season to taste and garnish with remaining cilantro.
Makes 6 servings
Cook’s tips: I also use a verity of dried beans that I soak overnight. When I don’t have fresh green beans I use frozen.
Number of Servings: 6
Recipe submitted by SparkPeople user DISENSI.
2. Add curry powder and stir well. Add vegetables, tomatoes, bouillon and ½ tbsp cilantro. Stir until boiling. Reduce heat and simmer, covered, until vegetables are tender (about 45 minutes).
3. Season to taste and garnish with remaining cilantro.
Makes 6 servings
Cook’s tips: I also use a verity of dried beans that I soak overnight. When I don’t have fresh green beans I use frozen.
Number of Servings: 6
Recipe submitted by SparkPeople user DISENSI.
Nutritional Info Amount Per Serving
- Calories: 162.8
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 404.4 mg
- Total Carbs: 36.0 g
- Dietary Fiber: 12.4 g
- Protein: 7.0 g
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