Summer Vegetable Curry

Name: 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

15 ingredients

12 steps

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.
2

Heat the oil in a large pot over medium heat.
3

Add the onion and cook until wilted, 8 to 10 minutes, stirring occasionally.
4

Add the garlic and cook, stirring, 2 to 3 minutes more.
5

Sprinkle with curry powder and cook over medium heat, stirring constantly to mellow the flavor, 1 to 2 minutes.
6

2.
7

Add the zucchini, yellow squash, potatoes, carrots, broth, honey, and cinnamon stick.
8

Bring to a boil, reduce to a simmer and cook, partially covered, until the vegetables are tender, about 20 minutes.
9

3.
10

Stir in the tomatoes and corn; cook 5 minutes longer.
11

Serve atop couscous in shallow bowls.
12

Garnish each with a tablespoon of Raita Refresher and the chopped mint.