Prep 15 mins
Cook 25 mins
From the book Good Housekeeping One-Dish Meals.
Make and share this Curried Vegetable Stew recipe from Food.com.
- 2 teaspoons olive oil
- 1 sweet potato, peeled and cut in 1/2 inch pieces
- 1 onion, cut in 1/2 inch pieces
- 1 zucchini, cut in 1 inch pieces
- 1 green pepper, cut in 1 inch pieces
- 1 1⁄2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 (15 ounce) can garbanzo beans, rinsed and drained
- 1 (14 1/2 ounce) can diced tomatoes
- 3⁄4 cup vegetable broth
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- In deep 12-inch skillet, heat oil over medium heat. Add sweet potato, onion, zucchini and green pepper; cook, stirring till vegetable are tender, 8 to 10 minutes. Add curry powder and cumin, cook 1 minute.
- Add garbanzo beans, tomatoes with their juice, broth and salt and pepper. Heat to boiling over high heat. Reduce heat to medium low; cover skillet and simmer till vegetables are very tender but still hold their shape, about 10 minutes longer.
It took me a little time to decide whether this was a good recipe, but I primarily blame that on a less than stellar sweet potato. I also kicked in a little more salt and pepper. I served this with brown rice and it was very good. Warming and filling. A welcome addition to the lunch time soup menu.
So pretty, healthy and easy! DH who is not big of spicy food really loved this curried stew, stating it was nicely flavored and something he would enjoy again. I made as written, did sneak a taste of DH's lunch and must say I also found this to be flavorful without being too strongly flavored. Thanks for the post.