Curried Vegetable Stew
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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