Ww Summer Vegetable Curry Recipes

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WW SUMMER VEGETABLE CURRY



Ww Summer Vegetable Curry image

Make and share this Ww Summer Vegetable Curry recipe from Food.com.

Provided by Lizzie Rodriquez

Categories     Curries

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 15

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

Steps:

  • 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.

Nutrition Facts : Calories 156.8, Fat 1.1, SaturatedFat 0.2, Sodium 594.5, Carbohydrate 36.8, Fiber 9.6, Sugar 13.7, Protein 6.4

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  • 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.
  • 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).


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