Summer Vegetable Curry

• 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
• 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
• 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.

Cook’s tips: Garnish each serving with 2 tablespoons of plain fat-free yogurt mixed with chopped fresh mint. You can also add cooked brown rice or a can of chick peas to the curry if desired (keep track of any added POINTS values).

Yield - 4 servings, 3 points each