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Indian Vegetable Curry
This recipe was provided by Austin Independent School district, one of the Life Time Foundation's partners. Try replacing some of the zucchini or squash with your favorite seasonal options, such as shredded carrots, broccoli, or cauliflower.
- 2 cups brown rice
- 1 1/2 tbs. butter
- 1 tbs. garlic, minced
- 1/2 cup diced onion
- 2 cans garbanzo beans
- 4 tsp. curry powder
- 2 cups vegetable broth
- 1 1/2 cups yellow squash, sliced into half moons
- 2 cups zucchini, sliced into half moons
- 1/4 tsp. salt
- 4 tsp. lime juice
- 2 tsp. fresh cilantro
Cook the rice according to the package directions.
Melt the butter in a large pot over medium heat. Add the garlic and onion and cook until translucent.
Add the drained and rinsed garbanzo beans and half of the curry powder. Cook for five to six minutes, stirring frequently. Add the vegetable broth and increase heat to bring to a low simmer. Cover and continue to simmer for five minutes.
Add the yellow squash, zucchini, remaining curry powder, salt, and lime juice. Stir until well combined. Cover and continue too cook for five to seven minutes.
Remove from heat, add the cilantro, and serve with the rice.