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Summer Vegetable Curry

Nutrition per serving    (USDA % daily values)
CAL
191
FAT
14%
CHOL
0%
SOD
34%

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Ingredients for 8 servings

2 tablespoons olive oil

1 cup chopped onion

2 tablespoons minced garlic

2 tablespoons curry powder

2 each medium-sized zucchini and yellow squash, seeded and cut into 1/2-inch pieces

1 1/2 pounds small red new potatoes, quartered

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

4 cups vegetable broth (canned or bouillon)

2 tablespoons honey

1 cinnamon stick, 2 inches long

2 cups seeded and diced ripe plum tomatoes

1 cup corn kernels, thawed if frozen

Cooked couscous, for serving

Raita Refresher , for serving

1/3 cup coarsely chopped mint leaves, for garnish

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