Summer Vegetable Curry

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Summer Vegetable Curry calories by ingredient


Introduction

This is a great recipe for those extra summer vegetables. I generally used more of everything and do a big pot that will carry us for two or three days. Donít forget the cauliflower because this is what finishes this dish. Dried black or kidney beans also adds a nice touch. This is a great recipe for those extra summer vegetables. I generally used more of everything and do a big pot that will carry us for two or three days. Donít forget the cauliflower because this is what finishes this dish. Dried black or kidney beans also adds a nice touch.
Number of Servings: 6

Ingredients

    2 tbsp olive oil (I prefer the extra virgin)
    2 medium garlic cloves
    1 inch piece ginger root, pealed and chopped
    2 tbsp curry powder (or to taste)
    1 lb butternut squash, pealed and diced into 1 inch pieces
    1 head cauliflower, broken into florets
    1 medium zucchini, sliced
    1 medium red pepper, julienne
    1/4 lb uncooked green beans
    3 Ĺ cups canned tomatoes
    2 cups (approx.) vegetable or chicken bouillon
    2 tbsp cilantro
    salt and pepper to taste

Directions

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 Ĺ 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

Cookís tips: I also use a verity of dried beans that I soak overnight. When I donít have fresh green beans I use frozen.

Number of Servings: 6

Recipe submitted by SparkPeople user DISENSI.