Easy Curried Vegetables

Makes 6 servings

  • 5 cloves garlic, peeled, smashed and minced
  • 1 cup onions, cut into large dice or chunks
  • 1 head cauliflower, washed and broken into florets, about 6 cups
  • 1 butternut squash, peeled and cut into 3/4-inch chunks, about 1 pound
  • 6 mushrooms, cut into large chunks, about 1-1/2 cups
  • 1 large green bell pepper, cut into chunks
  • 1 large can diced tomatoes (28 oz/796 ml)
  • 2 Tbs curry powder
  • Salt and pepper to taste
  1. Lightly coat a large skillet with non-stick spray and set over MEDIUM heat.
  2. Add the garlic and onions and saute till translucent, about 5 or 6 minutes.
  3. Add the curry powder and stir to coat the onions and garlic,
  4. Add the cauliflower, squash, mushrooms, and green pepper, and canned tomatoes.
  5. Stir well and bring to a light boil.
  6. Cover, reduce heat and simmer for about 45 minutes. Vegetables should be soft but not mushy when the dish is cooked.
  7. Season with salt and pepper before serving.