Curried Vegetable Stew

Submitted by nemokitty

"From the book Good Housekeeping One-Dish Meals."

 

• Ready In: 40mins
• Ingredients: 12
• Serves: 4

ingredients

• 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

directions

1. 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.
2. 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.

Reviews

[MollyJ]

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.

 

[Debbwl]

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.