Summer Vegetable Curry

Again, in the WW-world, we were looking for a healthy and filling dinner. This recipe caught my attention because I love curry and I was in the mood for a big veggie dinner. We topped it with Fage 0% Yogurt and chopped fresh mint leaves. YUM! And only 3 points for each huge serving.

Ingredients:

1 sprays cooking spray

1 large onion(s), finely chopped

2 medium garlic clove(s), crushed

1 piece ginger root, 1 inch, peeled and finely chopped

2 Tbsp curry powder, or to taste

1 pound butternut squash, chopped

1 small head cauliflower, broken into florets

1 medium zucchini, sliced (we eliminated since neither of us like cooked zucchini)

1 medium sweet red pepper(s), chopped

1/4 pound uncooked string beans, chopped

3 1/2 cup canned tomatoes, chopped

1 cube vegetable bouillon cube, dissolved in 2 cups hot water (we used 2 cups already prepared broth)

2 Tbsp cilantro, leaves and stalks, roughly chopped (about a handful)

1/2 tsp table salt, or to taste

1/2 tsp black pepper, freshly ground, or to taste

Directions:

Coat a large saucepan with cooking spray. Heat over medium-high heat. Sauté onion, garlic and ginger until softened, but not browned, about 3 to 4 minutes.

Add curry powder and stir well. Add vegetables, canned tomatoes, broth and 1 1/2 tablespoons of cilantro; stir and heat until boiling. Reduce heat and simmer, covered, until vegetables are tender, about for 45 minutes.

Season to taste and garnish with remaining cilantro. We mixed about 1/4 cup Fage with chopped fresh mint leaves.