West Indian Vegetable Curry

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1 tablespoon olive oil

Cooking spray

1 cup chopped yellow onion

1 cup chopped red bell pepper

1/4 cup chopped green onions

1 tablespoon chopped fresh thyme

1 1/2 teaspoons curry powder

1 teaspoon kosher salt

3 garlic cloves, minced

2 cups organic vegetable broth (such as Swanson Certified Organic), divided

1 1/3 cups (1/4-inch-thick) slices carrot

1 habanero pepper

3 cups cubed peeled calabaza or hubbard squash (about 1 pound)

1 1/2 cups chopped plum tomato

2 medium zucchini, halved lengthwise and sliced (about 3 cups)

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