Curried Vegetable Hash

Name: Curried Vegetable Hash
Ingredients: 1 1/2 Tbs. vegetable or olive oil; 1 large onion, diced; 1 bay leaf; 1 medium clove garlic, minced; 1 Tbs. all-purpose flour; 2 tsp. mild curry powder; 2 cups peeled, diced winter squash ( 1/2-inch pieces); 2 cups peeled, diced all-purpose potatoes ( 1/2-inch pieces); 1 1/2 cups fresh corn (3 medium ears), or frozen; 1 small green bell pepper, chopped; 1 1/4 cups low-sodium vegetable broth; 1/2 tsp. salt; 1 ripe medium tomato, halved, seeded and diced; 1 to 2 tsp. chopped fresh basil; 1 to 2 tsp. chopped fresh parsley

15 ingredients

10 steps

Ingredients

1 1/2 Tbs. vegetable or olive oil
1 large onion, diced
1 bay leaf
1 medium clove garlic, minced
1 Tbs. all-purpose flour
2 tsp. mild curry powder
2 cups peeled, diced winter squash ( 1/2-inch pieces)
2 cups peeled, diced all-purpose potatoes ( 1/2-inch pieces)
1 1/2 cups fresh corn (3 medium ears), or frozen
1 small green bell pepper, chopped
1 1/4 cups low-sodium vegetable broth
1/2 tsp. salt
1 ripe medium tomato, halved, seeded and diced
1 to 2 tsp. chopped fresh basil
1 to 2 tsp. chopped fresh parsley

Directions

1

In large skillet, heat 1 tablespoon oil over medium heat.
2

Add onion and bay leaf and cook, stirring often, until onion is softened, about 8 minutes.
3

Add remaining 1/2 tablespoon oil, garlic, flour and curry powder and cook, stirring, 1 minute.
4

Stir in squash, potatoes, corn, bell pepper, broth and salt until well combined.
5

Bring to a boil, stirring occasionally.
6

Cover, reduce heat slightly and cook until potatoes are barely tender, about 10 minutes.
7

Stir in tomato and cook uncovered, stirring occasionally, until most of the liquid has evaporated and vegetables are tender and coated with medium-thick gravy, 5 to 6 minutes.
8

Remove from heat and stir in basil and parsley.
9

Let stand, covered, 5 minutes.
10

Remove bay leaf and serve hot.