A vegetarian dish that provides the perfect kick of flavor, this Indian vegetable curry has a slightly sweet and mildly spicy taste. Add whole-grain naan and your favorite variety of grapes to complete this tasty meal.

2  1/8 tsp. olive oil

2/3 cup yellow onion, diced

2/3 cup red bell pepper, chopped

2 Tbsp. green onion, diced

2 tsp. fresh thyme

3/4 cups carrots, diced

2  1/8 tsp. garlic, chopped

2 1/8 tsp. ginger purée

1 1/8 tsp. curry powder

1⁄4 cup vegetable broth

1  1/3 cups water

3/4 each jalapeño

2 cups butternut squash, cubed

1 cup tomato, diced

2 cups zucchini, sliced

5 tsp. fresh parsley, chopped

5 cups cooked brown rice

1. Heat olive oil in a large pan.
2. Add onions, red pepper, carrots, green onions, and thyme; sauté vegetables until tender.
3. Add garlic and ginger, sauté 3-4 minutes. Add curry powder; sauté for 30 seconds.
4. Add broth, scraping pan to loosen browned bits; add the water.
5. Pierce jalapeño with fork; add to pan.
6. Add squash, zucchini and tomatoes.
7. Bring to a boil; discard pepper.
8. Reduce heat; simmer for 15 minutes or until vegetables are tender.
9. Cook brown rice according to package directions.
10. Serve 3/4 cup of Indian vegetable curry over 1 cup of brown rice per serving, garnish with fresh chopped parsley.

SERVINGS: 6