Summer Vegetable Curry

• 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

1. 1.
2. Heat the oil in a large pot over medium heat.
3. Add the onion and cook until wilted, 8 to 10 minutes, stirring occasionally.
4. Add the garlic and cook, stirring, 2 to 3 minutes more.
5. Sprinkle with curry powder and cook over medium heat, stirring constantly to mellow the flavor, 1 to 2 minutes.
6. 2.
7. Add the zucchini, yellow squash, potatoes, carrots, broth, honey, and cinnamon stick.
8. Bring to a boil, reduce to a simmer and cook, partially covered, until the vegetables are tender, about 20 minutes.
9. 3.
10. Stir in the tomatoes and corn; cook 5 minutes longer.
11. Serve atop couscous in shallow bowls.
12. Garnish each with a tablespoon of Raita Refresher and the chopped mint.

olive oil, onion, garlic, curry powder, zucchini, red new potatoes, carrots, vegetable broth, honey, cinnamon, tomatoes, corn kernels, couscous, raita refresher, mint leaves

Taken from www.epicurious.com/recipes/food/views/summer-vegetable-curry-106685 (may not work)