Vegetable Curry

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Parade Magazine
Nutrition per serving    (USDA % daily values)
Uploaded by: Parade Magazine Magazine


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Ingredients for 8 servings

2 Tbsp olive oil

1 cup chopped onion

2 Tbsp minced garlic

2 Tbsp curry powder

2 each medium-sized zucchini and yellow squash, seeded and cut into ½-inch pieces

1½ lb small red new potatoes, quartered

6 medium-sized carrots, peeled, halved lengthwise and cut into 1-inch pieces

4 cup vegetable broth (canned or bouillon)

2 Tbsp honey

1 cinnamon stick

2 inches long

2 cup seeded and diced ripe plum tomatoes

1 cup corn kernels, thawed if frozen

Cooked couscous for serving

Raita Refresher, for serving

⅓ cup coarsely chopped mint leaves, for garnish

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