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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This golden curry cooks quickly, so the vegetables are just tender. A flourish of mint adds the final spark. 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 |
Directions:
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.
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.
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.
4. 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 ›
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