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Curried Vegetable Stew

Posted By archives On March 29, 2010 @ 10:23 am In Soups and Stews | No Comments

Serving: Serves: 4

nonstick spray
1 large sweet potato (about 12 ounces), peeled and cut into 1/2-inch chunks
1 medium-size onion, cut into 1/2-inch pieces
1 small zucchini (about 8 ounces), cut into 1-inch chunks
1 small green pepper, cut into 3/4-inch pieces
1 1/2 teaspoons curry powder
1 teaspoon ground cumin
1 15- to 19-ounce can garbanzo beans, rinsed and drained
1 14 1/2-ounce can diced tomatoes
3/4 cup vegetable broth
1/2 teaspoon salt (optional)

1. Spray or lightly oil a nonstick 12-inch skillet and heat over medium-high heat. Add sweet potato, onion, zucchini, and green pepper; cook 8 to 10 minutes until vegetables are golden, stirring occasionally. Add curry and cumin; cook 1 minute, stirring.

2. Add garbanzo beans, tomatoes with their juice, vegetable broth, and salt; over high heat, heat to boiling. Reduce heat to medium-low; cover skillet and simmer 10 minutes or until vegetables are fork-tender.

Cook Time: 10 minutes
Total Time: 30 minutes

Adapted from Good Housekeeping


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