Summer Vegetable Curry Recipe

  • 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. 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.