Janet's Vegetable Curry Stew

4 large garlic cloves, minced
2 large onions, diced
3 tblsp. curry powder
1 piece of fresh ginger, about 1/2 the size of your thumb, peeled and minced
1 cauliflower broken into florets
About 20 string beans cut into 1/2 inch pieces
1 red & 1 green pepper, diced
1 medium sized zucchini, sliced
1 butternut squash, diced
1/4 cup chopped fresh cilantro (or 2 tblsp. if you use that kind in the tube which is good)
1 large can diced tomatoes
2 cups veg. broth (I used some that I saved from the other day when I cooked zucchini & onions) 

Spray huge frying pan (if you don't have a really huge one, use a soup pot) with Pam.  Put onion, garlic, and ginger in, cook, stirring for about 5 minutes.  Add all other ingredients.  Bring to a boil and then turn down to simmer, stirring occasionally, with cover on, for about 45 minutes to 1 hour.  It looks beautiful because of all the colors.  It smells unbelievable, and it tastes fabulous.  Janet got the idea from a recipe she read a few weeks ago in a magazine in a doctor's office.  I think it would be great with "cauliflower rice."  Janet said:  "I ladled it into a bowl, ate the veggies with a fork & drank the broth - I'm hooked.  Enjoy!!"

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