Summer Vegetable Curry

By Mike_67

Ingredients

• 1 cup chopped onion
• 2 tablespoons minced garlic
• 2 tablespoons curry powder
• 2 zucchini, cut in 1/2 inch pieces
• 2 yellow squash, cut in 1/2 inch pieces
• 1 1/2 pound small new potatoes, quartered
• 6 carrots, halved and cut in 1 inch pieces
• 4 cups chicken broth
• 2 tablespoons honey
• 2 cups plum tomatoes, seeded and diced
• 1 cup corn kernels, thawed if frozen
• 1 box cooked couscous, for serving
• Raita Refresher, for serving
• 1/3 cup coarsely chopped mint leaves

Preparation

Step 1

Sauté onion in a large pot over medium heat until wilted, 8-10 minutes, stirring occasionally. Add garlic and sauté 2-3 minutes more. Sprinkle with curry powder and cook, stirring constantly for 1-2 minutes.

Add zucchini, squash, potatoes, carrots, broth and honey. Bring to a boil, reduce to simmer and cook, partially covered, until vegetables are tender, about 20 minutes.

Stir in the tomatoes and corn; cook 5 minutes longer. Serve atop couscous in shallow bowls. Garnish with the Raita Refresher and chopped mint.