Curried Vegetable Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
nonstick spray1 large sweet potato (about 12 ounces), peeled and cut into 1/2-inch chunks1 medium-size onion, cut into 1/2-inch pieces1 small zucchini (about 8 ounces), cut into 1-inch chunks1 small green pepper, cut into 3/4-inch pieces1 1/2 teaspoons curry powder1 teaspoon ground cumin1 15- to 19-ounce can garbanzo beans, rinsed and drained1 14 1/2-ounce can diced tomatoes3/4 cup vegetable broth1/2 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
Number of Servings: 4
Recipe submitted by SparkPeople user KYMMAJ.
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
Number of Servings: 4
Recipe submitted by SparkPeople user KYMMAJ.
Nutritional Info Amount Per Serving
- Calories: 230.4
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 772.5 mg
- Total Carbs: 47.5 g
- Dietary Fiber: 9.8 g
- Protein: 8.5 g
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