Page 47 - One-Dish Meals

Curried Vegetable Stew

Serve over white rice for an easy and delicious vegetarian meal. For extra
crunch, add a sprinkling of toasted almonds.
P R E P 15 minutes C O O K 25 minutes M A K E S 4 main-dish servings

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

1. In deep nonstick 12-inch skillet, heat oil over medium-high heat. Add
sweet potato, onion, zucchini, and green pepper; cook, stirring, until veg-
etables are tender, 8 to 10 minutes. Add curry powder and cumin; cook
1 minute.
2. 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.

E A C H S E R V I N G About 223 calories | 8 g protein | 39 g carbohydrate |
5g total fat (0 g saturated) | 0 mg cholesterol | 790 mg sodium.

G H Te s t K i t c h e n Ti p
Curry powders can range from mild to hot—use whatever
type you like best.

Soups & Stews 47