Summer Vegetable Curry | Dr. Gabe Mirkin on Fitness, Health and Nutrition

Ingredients

• 2 Vidalia onions (or other sweet onions), chopped
• 1 green pepper, chopped
• 1 cup bouillon
• 1 tablespoon mild curry powder
• 1 teaspoon turmeric
• pinch cayenne or to taste, or a small fresh hot chile, chopped
• 1 small, firm, unpeeled eggplant, cut in 1/2″ dice
• 1/2 pound baby red potatoes, halved or quartered, or unpeeled red potatoes cut into bite-size pieces
• 6 ripe tomatoes, chopped, or a 28-ounce can of plum tomatoes, broken up
• 1/2 pound green beans, cut into 1″ pieces
• 2 zucchini, sliced
• 2 yellow squash, sliced
• 1 16-ounce can chick peas
• 2 ripe, fragrant peaches, cut into bite-size pieces