June 17, 2008

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.

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
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.


Ally said...Best Blogger Tips[Reply to comment]Best Blogger Templates

I've been in the "eating healthy" mode lately and this looks fabulous! Dh probably woudn't enjoy it, but it is definitely a dish I sould make for myself. Yum!

Anonymous said...Best Blogger Tips[Reply to comment]Best Blogger Templates

Oh YUM! This looks so great! I could go for some right now!