Summer Vegetable Curry
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 ⓘ
Instructions
- 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.
- 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.
- 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 & Diet Analysis (per serving)
792
kcal
40% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).