Name: Ww Summer Vegetable Curry
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 4 serving(s)
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

Recipe by Lizzie Rodriquez

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weight watchers 3 points

Ready In:: 1hr 25mins
Serves:
Units:

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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

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

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