beef summer squash and sweet potato curry

The beef summer squash and sweet potato curry recipe prep time: 40 minutes start to finish: 40 minutes 6 servings

1 cup uncooked regular long-grain white rice
2 cups water
1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1⁄2 cup)
1 tablespoon grated gingerroot
2 tablespoons curry powder
1 teaspoon ground cumin
1 teaspoon salt
1 large sweet potato, peeled, cut into 1⁄2-inch cubes (3 cups)
1 can (14.5 oz) diced
tomatoes, undrained
1 cup reduced-sodium chicken broth
2 medium zucchini, cut in half lengthwise, then cut crosswise into
1⁄2-inch slices (2 cups)
1⁄2 cup plain yogurt

1 Cook rice in water as directed on package.

2 Meanwhile, in 12-inch skillet, cook beef and onion over mediumhigh heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked and onion is tender; drain.

3 Add gingerroot, curry powder, cumin and salt to skillet; cook 1 minute, stirring occasionally. Stir in sweet potato, tomatoes and broth. Heat to boiling. Reduce heat; cover and simmer 10 minutes or until potato is almost tender.

4 Stir in zucchini. Cover; cook 5 to 10 minutes longer or until potato and zucchini are just tender. Serve beef mixture over rice. Top each serving with about 1 tablespoon yogurt.

easy variation:
Fresh unpeeled gingerroot, tightly wrapped, can be frozen up to 6 months. To use, slice off a piece of frozen ginger and return the rest to the freezer. If you don’t have it on hand, use 1⁄4 teaspoon ground ginger instead and add with the other spices.

Beef summer squash and sweet potato curry recipe
Holiday Recipes
Related Posts Plugin for WordPress, Blogger...
Copyright 2010 Luxury Recipes All rights reserved