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

Name: 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; Cooked whole grains of your choice

drmirkin.com

Savor a flavorful blend of sweet onions, peppers, and chickpeas in a creamy tomato stew with a hint of curry, perfect for serving over whole grains.

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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
Cooked whole grains of your choice