Curried Vegetable Stew [WF/GF/DF/V]
Enjoy this mouthwatering collection of spices, colors, flavors, and textures!
Ingredients
1 tablespoon olive oil
1 large sweet potato, cut into fourths and thinly sliced
3 medium zucchini, thinly sliced
1 large onion, thinly sliced
1 tablespoon curry powder
1 medium red bell pepper, thinly sliced
2 cups vegetable broth or water
8 ounces small green beans
1 (10-ounce) package frozen baby lima beans, thawed
1/4 teaspoon saffron threads
Salt and freshly ground black pepper
2 tablespoons toasted sesame seeds*
Instructions
Adjust broiler pan so it is 6 inches from the heat source. Heat broiler. In a large, deep skillet heat oil over medium-high heat until hot. Add sweet potato to skillet; cook for 1 minute, stirring constantly. Add zucchini, onion and curry powder to skillet; cook, stirring frequently for 3 minutes. Add bell pepper and broth to skillet; cover. Bring to a boil over high heat.
Meanwhile, trim the stem ends from the green beans. Add green beans and lima beans to the skillet. Crush saffron threads with your fingers over the stew. Season with salt and pepper. Cover; cook, stirring occasionally, until the beans are just tender, about 7 minutes. Ladle stew into individual bowls; sprinkle with sesame seeds.