Summer Vegetable Curry Recipe

Name: Summer Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

475

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 cup chopped onion, 2 tablespoons minced garlic, 2 tablespoons curry powder, and more.

Yes, Summer Vegetable Curry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Vegetable Curry

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