Vegetable ragout with sweet potatoes

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
1 medium Onion; cut into 1/2-inch cubes
2 cups Sliced mushrooms
2 teaspoons Curry powder; preferably Madras-style
1 cup Tomato sauce
16 ounces Sweet potatoes; peeled and cut into 1/2-inch cubes, 2-cups
2 smalls Zucchini; trimmed and cut into 1/2-inch chunks
1 Red bell pepper; cored and cut into 1/2-inch cubes
1 Clove garlic; minced
½ teaspoon Dried oregano
½ teaspoon Dried thyme
Salt
Freshly ground black pepper
1 tablespoon Minced seeded jalapeno; optional
1 cup Plain low-fat yogurt
¼ cup Chopped fresh cilantro
Sugar-Glazed Broiled Pears; side dish

Directions

PANTRY: This vegetable stew is seasoned with a Madras curry powder from Sun; look for a deep yellow and gold tin. Its spicy and sweet flavor helps to balance the acidity of the tomato. If you like your food on the spicy side, accentuate the curry by adding minced fresh jalapeno pepper. Serve in deep soup bowls with a spoonful of plain yogurt and sprinkle generously with chopped fresh cilantro.

PREP TIP: While the stew cooks and fills the house with wonderful aromas, prepare the pears. They can be broiled just before serving.

1. In large, deep skillet, combine oil, onion and mushrooms; cook, stirring, over medium heat until vegetables are golden, about 5 minutes.

Sprinkle with curry; cook 30 seconds.

2. Add tomato sauce, sweet potatoes, zucchini, bell pepper, garlic, oregano, thyme, and salt and pepper to taste; stir to blend. Bring to a boil.

3. Cook, covered, over medium to medium-low heat 20 to 25 minutes, until vegetables are very tender, stirring once or twice.

4. Taste and add more salt and pepper, if needed. Add jalapeno. Spoon into shallow bowls; top with spoonful of yogurt and sprinkle with cilantro.

Yield: 4 servings. 235cals, 8g fat (30% cff) Recipe by Marie Simmons. See Dec 21, 1998 >MC by kitpath

Recipe by: Marie Simmons 12/98

Posted to EAT-LF Digest by Pat Hanneman <kitpath@...> on Dec 23, 1998, converted by MM_Buster v2.0l.

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