- Heat oil in a large deep skillet over medium heat. Add onion and ginger; cook about 5 minutes or until tender. Stir in curry powder and salt; cook for 2 minutes. Add tomatoes; stir until tomatoes are coated with spices. Add broth. Bring to boiling; reduce heat to medium-low. Stir in green beans; cook about 10 minutes or just until green beans are tender. (If using okra, cook for 15 minutes.)
- Add yellow summer squash to skillet; cover and simmer for 8 to 10 minutes or just until squash is tender but still retains its shape. Serve in a bowl with papaya wedges. Makes 6 servings.
From the Test Kitchen
In a large skillet cook onion and ginger in hot oil until onion is tender. Stir in curry powder and salt; cook and stir for 2 minutes more. Add green beans, yellow summer squash, and 1/4 cup chicken broth. Tear off a 36x18-inch piece of heavy foil. Fold foil in half to make an 18-inch square. Place the curry mixture in the center of the foil. Bring up 2 opposite edges and seal with a double fold. Fold remaining edges to completely enclose the vegetables, leaving space for steam to build. Place foil packet on the grill rack directly over medium heat; grill about 30 minutes or until beans are crisp-tender, turning packet once halfway through grilling. Open foil packet; add tomatoes and stir gently to combine. Serve as above.
Prepare vegetables as directed. Transfer cooked vegetables to a microwave-safe casserole; cool completely. Cover and chill for up to 24 hours. Microwave, covered, on 100% power (high) for 5 to 6 minutes or until heated through, stirring once halfway through cooking. Serve as directed.
Nutrition Facts (Vegetable Curry)
- Per serving:
- 132 kcal ,
- 5 g fat
- (1 g sat. fat ,
- 0 mg chol. ,
- 327 mg sodium ,
- 21 g carb. ,
- 5 g fiber ,
- 5 g pro.