Curried Vegetable Stew

• 2 teaspoons olive oil
• 1 sweet potato, peeled and cut in 1/2 inch pieces
• 1 onion, cut in 1/2 inch pieces
• 1 zucchini, cut in 1 inch pieces
• 1 green pepper, cut in 1 inch pieces
• 1 1/2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 (15 ounce) can garbanzo beans, rinsed and drained
• 1 (14 1/2 ounce) can diced tomatoes
• 3/4 cup vegetable broth
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

1. In deep 12-inch skillet, heat oil over medium heat. Add sweet potato, onion, zucchini and green pepper; cook, stirring till vegetable are tender, 8 to 10 minutes. Add curry powder and cumin, cook 1 minute.
2. Add garbanzo beans, tomatoes with their juice, broth and salt and pepper. Heat to boiling over high heat. Reduce heat to medium low; cover skillet and simmer till vegetables are very tender but still hold their shape, about 10 minutes longer.

olive oil, sweet potato, onion, zucchini, green pepper, curry powder, ground cumin, garbanzo beans, tomatoes, vegetable broth, salt, black pepper

Taken from www.food.com/recipe/curried-vegetable-stew-469677 (may not work)