Sunday, March 29, 2009

Curried Vegetable Stew

olive oil
2 onions, diced
2 chipotle peppers, minced
1 tablespoon curry powder
1-2 lbs potatoes, diced
1 15 oz can Jewel diced tomatoes
1 cup Swanson's chicken broth or homemade chicken broth
16 oz Jewel frozen cauliflower, peas, or spinach

Opaa! whole wheat pita bread

Heat oil in a saute pan over low heat as you prep the vegetables. Turn up the heat to medium and saute the diced onions until almost browned, about ten minutes. Stir in the minced chipotle peppers and the curry powder until fragrant, about a minute. Then add the diced potatoes, stirring until potatoes are well coated with oil and spices. Stir in the chicken broth, scraping up any browned bits from the bottom of the pan. Cover the pan and let simmer for about ten minutes. Stir in the frozen vegetabes; cover the pan and let simmer until vegetables are well cooked, between ten and twenty minutes.

Toast the pita bread, and serve with the stew.

Per 1/4 recipe plus one round pita bread: cauliflower, 415; peas, 471; spinach, 424 calories.

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