Ww Summer Vegetable Curry

Ingredients

• 1 spray cooking spray
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 1 piece gingerroot, 1 inch, peeled and finely chopped
• 2 tablespoons curry powder
• 1 lb butternut squash, chopped
• 1 small head cauliflower, broken into florets
• 1 medium zucchini, sliced
• 1 medium red pepper, chopped
• 1/4 lb uncooked string bean, chopped
• 3 1/2 cups canned tomatoes, chopped
• 1 cube vegetable bouillon cube, dissolved into 2 cups of hot water
• 2 tablespoons fresh cilantro, leaves and stalks, roughly chopped
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Directions

1. 1

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

2. 2

   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 45 minutes.

3. 3

   Season to taste and garnish with remaining cilantro.

4. 4

   Tip:

5. 5

   Garnish with 2 tablespoons of plain fat-free yogurt mixed with chopped mint.

6. 6

   You can also add cooked brown rice or a can of chick peas to the curry if desired.