Vegetables

Indian Vegetable Curry

  • 2 cups brown rice
  • 1 1/2 Tbs butter
  • 1 Tbs garlic, minced
  • 1/2 cup diced onion
  • 2 15 oz. cans garbanzo beans
  • 4 tsp curry powder
  • 1 1/2 cups yellow squash, sliced into half moons
  • 2 cups zucchini, sliced into half moons
  • 1/4 tsp salt
  • 4 tsp lime juice
  • 2 tsp fresh cilantro

Directions

  1. Cook rice according to package
  2. Melt butter in a large pot on medium heat
  3. Add garlic and onion, and cook until translucent
  4. Add drained and rinsed garbanzo beans and half of the curry
  5. Cook for 5 to 6 minutes, stirring frequently, then add vegetable broth and increase heat to bring to a low simmer
  6. Cover and continue to simmer for 5 minutes
  7. Add yellow squash, zucchini, remaining curry powder, salt and lime juice, and stir until well combined
  8. Cover and continue cooking for 5 to 7 minutes
  9. Remove from heat, add cilantro and serve with rice