Have all sorts of vegetables ripening in your garden? You NEIGHBOR’S garden? If you are like me you love the produce but it comes so fast its sometimes hard to know what to make next!

This wonderful recipe was given to me last summer by Jenny, daughter of a good friend, who also supplied all the tomatoes I put in my batch I cooked up just yesterday.

I am going to give you the recipe as she gave it to me but realize that its vegetables, and stew, so tweaking it is not only acceptable, its somehow mandatory! Use the vegetables you have ripening now! Don’t have fresh tomatoes yet in the northern part of the States? Used diced out of a can… adapt and enjoy!  

Curried Vegetable Stew

Serves 4 for dinner, lots as a sidedish, and if you are like me, I just cannot made a little soup or stew!

Ingredients:

• 1 large sweet potato, peeled and cut into bite size pieces
• 1 medium onion diced large
• 1 small (do they actually come small?) zucchini cut into bite size pieces
• 1 small green pepper cut up
• 1-1/2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 can garbanzo beans, drained
• 1 can diced tomatoes with juice, or equivalent in fresh tomatoes diced
• 3/4 cup chicken broth (the original calls for veggie broth but I just never buy that)
• 1/2 teaspoon salt

Directions:

1. Lightly coat bottom of a pot with olive oil or non-stick cooking spray
2. Heat over medium heat
3. Add sweet potato, onion, zucchini, and green pepper and cook about 10 minutes until vegetables are golden, stirring occasionally.
4. Add curry and cumin and cook one more minute
5. Add garbanzo beans, tomatoes, broth and salt and heat to boiling.
6. Cover and reduce heat to medium low. Simmer 10 to 15 minutes until vegetables are fork tender.

Remember to use yellow summer squash, roasted corn, beans, eggplant… whatever is ready to be picked!

Want even MORE vegetable stew recipes?

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Technorati Tags: Cook Book Club, Cook Book Recipes, Cookbook Club, Side Dishes, Vegetables

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