49. West Indian Vegetable Curry

Ingredients:
1 Tbsp olive oil
Cooking spray
1 cup chopped yellow onion
1 cup chopped red bell pepper
1/4 cup chopped green onions
1 Tbsp chopped fresh thyme
1 1/2 tsp curry powder
1 tsp kosher salt
3 garlic cloves, minced
2 cups organic vegetable broth, divided
1 1/3 cups (1/4-inch-thick) slices carrot
1 habanero pepper
3 cups cubed peeled calabaza or hubbard squash (about 1 pound)
1 1/2 cups chopped plum tomato
2 medium zucchini, halved lengthwise and sliced (about 3 cups)

Directions:
Heat oil in a large Dutch oven coated with cooking spray over medium-high heat. Add yellow onion and next 6 ingredients (through garlic) to pan; sauté 5 minutes or until vegetables are tender. Add 1 cup broth, scraping pan to loosen browned bits. Add remaining 1 cup broth and carrot; sauté 5 minutes.
Pierce habanero with a fork; add to pan. Stir in squash, tomato, and zucchini; bring to a boil. Reduce heat, and simmer 10 minutes. Discard habanero; simmer 15 minutes or until vegetables are tender. Serve over rice.
Serves 7.
http://www.myrecipes.com/recipe/west-indian-vegetable-curry-10000001662941/