This Easy Vegetable Stew is a one-pot meal that's flavorful and super easy to make.
If you're looking for a dinner recipe that will warm you up on a chilly night, this is it. Curry and cumin add warm, aromatic spices to the stew. Garbanzo beans provide a great source of plant-based proteins and healthy fats.
What Vegetables Are In the Vegetable Stew?
- Sweet potato
- Yellow Onion
- Zucchini
- Green bell pepper
- Diced tomatoes
Can the Vegetable Stew Be Frozen?
Yes, you can freeze this stew. Use within 1 month of freezing. You can freeze it in a plastic container, freezer bag, or silicone bag. To defrost the stew, leave it in the refrigerator overnight. Reheat it on low heat and gently stir occasionally to avoid making the vegetables break up and become mushy.
Let me know if you made this recipe or if you made any substitutions to put your spin on it. Snap a pic and post it to Instagram. Tag @lisamarietodd and hashtag #anappetizinglife. Enjoy!
Ingredients
- 2 teaspoons olive oil
- 1 large sweet potato cut into cubes
- 1 medium yellow onion cut up
- 1 zucchini cut into cubes
- 1 small green bell pepper cut into cubes
- 1 1/2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 14 1/2- ounce can diced tomatoes
- 1 15-ounce can garbanzo beans, rinsed and drained
- 3/4 cup low-sodium vegetable broth
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon Italian parsley
Instructions
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In a large dutch oven, heat oil over medium heat. Add sweet potato, onion, zucchini and green pepper. Stir in curry powder and cumin. Season with a salt and pepper. Cook for 10 - 15 minutes until vegetables are tender.
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Add vegetable broth, tomatoes with their juice, broth and garbanzo beans. Add additional salt and pepper if needed. Bring ingredients to a boil then reduce heat to medium low. Cover and simmer for 10 - 15 minutes or until vegetables are tender. Serve immediately.