This golden curry cooks quickly, so the vegetables are just tender. A flourish of mint adds the final spark.
- 2 Tbsp olive oil
- 1 cup chopped onion
- 2 Tbsp minced garlic
- 2 Tbsp curry powder
- 2 each medium-sized zucchini and yellow squash, seeded and cut into ½-inch
- 1½ lb small red new potatoes, quartered
- 6 medium-sized carrots, peeled, halved lengthwise and cut into 1-inch pieces,, halved lengthwise and cut into 1-inch pieces
- 4 cup vegetable broth (canned or bouillon)
- 2 Tbsp honey
- 1 cinnamon stick
- 2 inches long
- 2 cup seeded and diced ripe plum tomatoes
- 1 cup corn kernels, thawed if frozen
- Cooked couscous for serving
- Raita Refresher, for serving
- ⅓ cup coarsely chopped mint leaves, for garnish
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.
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.
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.
Serves 8. Per serving (without couscous and Raita): 254 calories, 48g carbohydrates, 7g protein, 6g fat, no cholesterol.
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Next up: Chickpea Ragout