West Indian Vegetable Curry from Trinidad

Servings:  Makes 7 Servings

Ingredients:
1  tablespoon  olive oil
Cooking spray
1  cup  chopped yellow onion
1  cup  chopped red bell pepper
1/4  cup  chopped green onions
1  tablespoon chopped fresh thyme
1 1/2  teaspoons  curry powder
1  teaspoon kosher salt
3  garlic cloves, minced
2  cups  organic vegetable broth (such as Swanson Certified Organic), 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)

Preparation:
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.