Vegetable Curry Stew

1 sweet potato, cut into 1/2″ pieces
1 green pepper, diced
1 med. onion, diced
1 zucchini, cut into 1/2″ pieces
1 can – diced tomatoes (14 oz can), undrained
1 can – garbanzo beans, drained & rinsed
3/4 cup – vegetable broth
1 1/2 tsps curry powder
1/2 tsp cumin

Saute the fresh vegetables in a little olive oil for about 10 minutes, stirring frequently, until browned. Add the rest of the ingredients. Bring to a boil, reduce heat, then simmer for about 10 minutes or until vegetables are fork-tender.

Serve on top of cooked brown rice.

Thanks to Melanie S. for the recipe!

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