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Vegetable Ragout with Sweet Potatoes



  • Prep Time: N/A
  • Cooking Time: N/A

Vegetable Ragout with Sweet Potatoes

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

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)

Ingredients:

2 tb Olive oil
1 md Onion; cut into 1/2-inch
-cubes
2 c Sliced mushrooms
2 ts Curry powder; preferably
-Madras-style
1 c Tomato sauce
16 oz Sweet potatoes; peeled and
-cut into 1/2-inch cubes,
-2-cups
2 sm 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
1/2 ts Dried oregano
1/2 ts Dried thyme
Salt
Freshly ground black pepper
1 tb Minced seeded jalapeno;
-optional
1 c Plain low-fat yogurt
1/4 c Chopped fresh cilantro
Sugar-Glazed Broiled Pears;
-side dish

Serves:

4 servings

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