Vegetarian Curry Stew Recipe

So here is the first of hopefully multiple healthy recipes I will be posting. This one is from the Biggest Loser Simple Swaps cookbook and is very yummy. I am posting this one first for Mandy, because she tasted it and wanted the recipe. :) So here it is! Sorry no picture! Print and enjoy.

Vegetarian Curry Stew

Ingredients:

1 Tbsp olive oil

2 cups finely chopped red onions

2 Tbsp finely chopped, peeled ginger

1 Tbsp minced garlic

1 cup diced fire-roasted tomatoes or chopped, seeded, peeled fresh tomatoes, or tomato sauce

1 Tbsp ground coriander

1 Tbsp ground cumin

1/4 tsp ground cinnamon

1/2 tsp ground cardamom (I didn't have this and it was still yummy)

3 cups fat-free, low-sodium vegetable or chicken broth

1 (12oz) sweet potato, peeled and cut into 1/2" cubes (about 2 cups)

1 cup cooked black beans (you can experiment with different beans or try lentils or tofu)

1 cup cooked chickpeas

salt and pepper, to taste

1/3 cup chopped fresh cilantro without stems

fresh lime wedges

In a large heavy pot, heat the oil over medium heat. Add the onions and cook, stirring occasionally, for about 10 minutes, or until tender but not brown. Add the ginger and garlic and cook for about 1 minute, or until fragrant. Do not brown the garlic.

Add the tomatoes and simmer for 5 minutes. Add the coriander, cumin, cardamom, and cinnamon and cook for about 1 minute, or until very fragrant. Add the broth and bring to a boil. Stir in the sweet potato and simmer about 4 minutes. Add the beans and chickpeas and simmer about 5 minutes, or until cooked through. Season with salt and pepper. Serve hot, sprinkled with cilantro and a squeeze of lime juice.

Makes 8 (1 cup) servings

(Believe it or not 1 cup is quite satisfying! Even for Justin!)

Per Serving: 160 calories, 6 g protein, 28 g carbs, 2 g fat (0 saturated), 0 cholesterol, 6 g fiber, 250 mg sodium