Curried Vegetable Stew

Name: Curried Vegetable Stew
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

12 ingredients

2 steps

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.