Ww Summer Vegetable Curry - cooking recipe

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

Preparation

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.