West Indian Vegetable Curry

Vegetable-curry-ck-1662941-l

(2) Course Side Dishes

Ingredients in this Recipe

1 1/2 cups chopped plum tomato
1 1/2 teaspoons curry powder
1 1/3 cups (1/4 inch thick) slices carrot
1 cup chopped red bell pepper
1 cup chopped yellow onion
1 habanero pepper
1 tablespoon chopped fresh thyme
1 tablespoon olive oil
1 teaspoon kosher salt
1/4 cup chopped green onions
2 cups organic vegetable broth (such as Swanson Certified Organic), divided
2 medium zucchini, halved lengthwise and sliced (about 3 cups)
3 cups cubed peeled calabaza or hubbard squash (about 1 pound)
3 garlic cloves, minced
Cooking spray

Recipe Preparation

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