Quick Curried Vegetable Stew
Serve this stew over couscous to savor the sauce.
- 2 tbsp canola oil
- 1 cup frozen chopped onion
- 1 tsp bottled minced garlic
- 1 tsp ground ginger
- 1 tsp cumin
- ¼ tsp cinnamon
- 2 large sweet potatoes, peeled and cut into ½-inch chunks
- 1 (14½-oz) can diced tomatoes
- 1 (14 ½-oz) can vegetable broth
- 1 (15-oz) can chickpeas, rinsed and drained
- 2 small zucchini, peeled and cut into ½-inch slices
- 1 (5-oz) package fresh baby spinach
- ½ cup raisins
- 1 tsp dried cilantro
In a large heavy pot over medium-high heat, heat the oil. Add the onion and garlic and cook until tender, about 5 minutes.
Add the ginger, cumin, and cinnamon, and cook for 1 minute.
Add the sweet potatoes, tomatoes, and vegetable broth. Increase the heat to high and bring to a boil.
Reduce the heat to low and simmer for 10 minutes.
Add the chickpeas and zucchini, and simmer for 5 minutes. Add the spinach, raisins, and cilantro and simmer another 3 to 5 minutes, until the spinach is wilted.
Submit!
