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Categories:
carrots zucchini onion gingerroot olive oil garlic curry powder ground cinnamon flour vegetable broth garbanzo beans tomatoes golden raisin
Viewed: 88 - Published at: 3 years agoIngredients
- 2 medium carrots
- 2 medium zucchini
- 34 cup diced onion
- 1 12 inches fresh gingerroot, peeled
- 1 tablespoon olive oil
- 3 garlic cloves, pressed
- 1 12 teaspoons curry powder
- 34 teaspoon ground cinnamon
- 2 tablespoons all-purpose flour
- 28 ounces fat-free vegetable broth
- 15 12 ounces garbanzo beans, drained and rinsed
- 14 12 ounces diced tomatoes, in sauce
- 12 cup golden raisin
Method
- Cut carrots and zucchini in half lengthwise.
- Cut carrots crosswise into 1/4-inch slices and zucchini crosswise into 1/2-inch slices; set aside.
- Dice onion.
- Peel gingerroot and finely chop.
- Heat oil in 4-quart saucepan over medium heat until hot.
- Add onion, gingerroot, pressed garlic, curry powder, and cinnamon.
- Cook, stirring, for about 3 minutes.
- Stir in flour.
- Add broth, beans, tomatoes, carrots, and zucchini.
- Bring to a boil.
- Reduce heat; simmer, uncovered for 15 minutes.
- Stir in raisins.
- Remove from heat.
