Curried Vegetable Stew
20Prep Time Minutes
30Total Time Minutes
7Number of Ingredients
1 pkg (16 oz each) frozen cauliflower florets
2 teaspoons curry powder
1/2 teaspoon ground cumin
1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained
1 can (15 oz each) garbanzo beans, drained, rinsed
3/4 cup canned solid-pack pumpkin
3/4 cup water
1/4 teaspoon salt
1 cup frozen green peas
|% Daily Value|
|Total Fat||2 g||3%|
|Dietary Fiber||11 g||43%|
|Vitamin C||59 mg||99%|
|Vitamin A||8022 iu||160%|
Place cauliflower in covered microwave-safe container and microwave on HIGH 8 minutes or until tender, stirring after 4 minutes. Cut or break large florets into smaller pieces.
Meanwhile, place curry powder and cumin in large nonstick skillet and heat over medium heat just until fragrant. Add undrained tomatoes, beans, pumpkin and water; bring to a boil over medium-high heat. Add cooked cauliflower and salt. Reduce heat to medium; simmer 15 minutes, stirring in peas last 5 minutes.
The vegetables may be served over rice or couscous. Couscous cooks quickly like instant rice.