Summer Vegetable Curry 

This golden curry cooks quickly, so the vegetables are just tender. A flourish of mint adds the final spark. 

2 tablespoons olive oil
1 cup chopped onion 
2 tablespoons minced garlic
2 tablespoons curry powder
2 each medium-sized zucchini and yellow squash, seeded and cut into 1/2-inch pieces
1 1/2 pounds small red new potatoes, quartered
6 medium-sized carrots, peeled, halved lengthwise and cut into 1-inch pieces
4 cups vegetable broth (canned or bouillon)
2 tablespoons honey
1 cinnamon stick, 2 inches long
2 cups seeded and diced ripe plum tomatoes
1 cup corn kernels, thawed if frozen
Cooked couscous, for serving
Raita Refresher, for serving
1/3 cup coarsely chopped mint leaves, for garnish

1. Heat the oil in a large pot over medium heat. Add the onion and cook until wilted, 8 to 10 minutes, stirring occasionally. Add the garlic and cook, stirring, 2 to 3 minutes more. Sprinkle with curry powder and cook over medium heat, stirring constantly to mellow the flavor, 1 to 2 minutes. 

2. Add the zucchini, yellow squash, potatoes, carrots, broth, honey and cinnamon stick. Bring to a boil, reduce to a simmer and cook, partially covered, until the vegetables are tender, about 20 minutes. 

3. Stir in the tomatoes and corn; cook 5 minutes longer. Serve atop couscous in shallow bowls. Garnish each with a tablespoon of Raita Refresher and the chopped mint. 

Serves 8. Per serving (without couscous and Raita): 254 calories, 48g carbohydrates, 7g protein, 6g fat, no cholesterol.