Summer vegetable Curry

yield: 8 servings

This curry or cooks quickly, so that the vegetables are just tender. A flourish of mint adds the final spark. 1. Heat oil in a large saucepan over medium heat. Add the onion and cook until this that faded, 8 to 10 minutes, stirring from time to time. Add the garlic and Cook, stirring, for 2 to 3 minutes more. Sprinkle with curry powder and cook over medium heat, stirring constantly to soften the taste, 1 to 2 minutes.

2. Add Zucchini, yellow squash, potatoes, carrots, broth, honey and cinnamon stick. Bring to a boil, reduce to simmer and Cook, partially covered, until vegetables are tender, about 20 minutes.

3. Stir in tomatoes and corn; Cook 5 minutes more. Serve on top of couscous in shallow bowls. Garnish each with a tablespoon of recycling Raita and chopped Mint.

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