Ww Summer Vegetable Curry

Lizzie Rodriquez's Note:

weight watchers 3 points

• Total Time: 1 hrs 25 mins
• Prep Time: 30 mins
• Cook Time: 55 mins

Ingredients:

Servings: 4

• 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
• ¼ lb uncooked string bean , chopped
• 3 ½ 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
• ½ teaspoon salt
• ½ teaspoon black pepper

Directions:

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. 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. Season to taste and garnish with remaining cilantro.
4. Tip:
5. Garnish with 2 tablespoons of plain fat-free yogurt mixed with chopped mint.
6. You can also add cooked brown rice or a can of chick peas to the curry if desired.