Curried Vegetable Stew
Instructions:
- Serve over white rice for an easy and delicious vegetarian meal. For extra crunch, add a sprinkling of toasted almonds.
- 2 teaspoons olive oil
- 1 large sweet potato (12 ounces), peeled and cut into 1â„2-inch pieces
- 1 medium onion, cut into 1â„2-inch pieces
- 1 medium zucchini (8 ounces), cut into 1-inch pieces
- 1 small green pepper, cut into 3â„4-inch pieces
- 11â„2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 can (15 to 19 ounces) garbanzo beans, rinsed and drained
- 1 can (141â„2 ounces) diced tomatoes
- 3â„4 cup vegetable broth
- 1â„2 teaspoon salt
- In deep nonstick 12-inch skillet, heat oil over medium-high heat. Add sweet potato, onion, zucchini, and green pepper; cook, stirring, until vegetables are tender, 8 to 10 minutes. Add curry powder and cumin; cook 1 minute.
- Add garbanzo beans, tomatoes with their juice, broth, and salt; heat to boiling over high heat. Reduce heat to medium-low; cover skillet and simmer until vegetables are very tender but still hold their shape, about 10 minutes longer.
- P R E P 15 minutes
- C O O K 25 minutes
- MA K E S 4 main-dish servings