1. Coat a large saucepan with cooking spray. Heat over medium high heat. Saute onion, garlic, and ginger until softened, but not browned, about 3 to 4 minutes. 2. Add curry powder and stir well. Add vegetables; canned tomatoes, broth and 1 1/2 tablespoons of cilantro, stir and heat until boiling. Reduce heat and simmer, covered until vegetables are tender, about 45 minutes. 3. Season to taste and garnish with remaining cilantro. 4. Tip: 5. Garnish with 2 tablespoons of plain fat-free yogurt mixed with chopped mint. 6. You can also add cooked brown rice or a can of chick peas to the curry if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
