Curried Vegetable Stew

I find myself constantly in the mood for soup and stew these days.  It could be winter. It could be my money-saving measures that result in my apartment in being freezing.  It could be laziness.  It could be the fact that I want to make something that will be sure to last me for more than one meal.  It could be vegetables.  It could be vegetable broth.  There are a lot of things that it could be, but the important thing is that I am here sharing another tasty soup/stew with you.

Ingredients

2 teeaspoons olive oil

1 large sweet potato, peeled and cut into 1/2 inch pieces

1 medium onion, cut into 1/2 inch pieces

2 medium zucchinis, cut into 1 inch pieces

1 small green bell pepper, cut into approx. 3/4 pieces

1 1/2 teaspoon curry powder

1 teaspoon ground cumin

1 can garbanzo beans (chickpeas)

1 can pureed tomatoes

3/4 cup vegetable broth

1/2 teaspoon salt

Directions

1) In a large sauce pain, heat olive oil over medium-high heat.

2) Add sweet potato, onion, zucchini, and green pepper. Stir until veggies are tender, about 8-10 minutes.

3) Add curry powder and cumin and cook for about 1 minute.

4) Add garbanzo beans, tomatoes (with juice), veggie broth and salt.


5) Heat to boiling over high heat and then reduce heat to medium-low.

6) Cover and simmer until vegetables are tender but retain shape, about another 10 minutes.

7) Serve hot. Share and Enjoy!

Note: I ended up eating this one time over quinoa which was really quite tasty! It helped add a heartiness to the stew as well as adding another layer of texture.  The stew was really really good chock full of tasty veggies and strong flavors.  Perfect for a winter lunch or an appetizer to a winter dinner.

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