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Now is the time of the year for summer squash. Zucchini and yellow squash so abundant that some friends may even be giving it away. We are no exception to that. Receiving a few zucchini and squash every couple weeks from the in-laws, our curry has become more varied as a result. I really do love curry and how easy it is to make. Serving it with rice makes an easy meal and so filling. You can make curry as spicy as you like, and curry can easily be frozen to enjoy later. Like ratatouille, this curry cooked the squash and zucchini perfectly, and the flavors made them so enjoyable! The pork was added for a bit of extra flavor, but you can easily make this dish vegetarian by excluding the pork and substituting in vegetable broth in instead of beef.

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What You Will Need

• 2 Pork Chops, diced
• 1 small onion diced, 1/2 cup
• 1-2 medium tomatoes, diced
• 3 cups water
• 2 beef bouillon
• 1 medium/large zucchini, 1 1/2-2 cups
• 2 medium/small yellow squash, 1 1/2-2 cups
• 2 Tbsp Curry Powder
• 2 Tbsp Chili Powder
• 2 tsp Cayenne pepper powder
• 1 Tbsp Garlic Powder
• 2 tsp Cumin Powder
• 1 tsp Paprika
• Dicer
• Cutting board and knife
• Dutch oven
• Wooden spoon and ladle
• White rice to serve

Directions

1. Add diced pork to dicer. Pulse until pork is fully ground. Add to dutch oven with 1 Tbsp oil. Once fully browned, add diced onion and tomatoes. Cook until onion is translucent.
2. Add water, and bouillons, return to a boil before adding zucchini and squash. Add spices and stir. Cook for 10 minutes uncovered, stirring occasionally. Ready to serve once thick and squash is fully cooked.
3. Fill bowl 1/2 way with rice before topping with curry and serving.