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
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