Indian Salsa Stew
Prepared salsa isn’t just a dip for chips. It’s also a perfectly seasoned tomato sauce whose cooking possibilities stretch way beyond Tex-Mex. Here, it’s used to spice up a veggie-laced curry that can be made in just 15 minutes. Serve with steamed rice.
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Prepared salsa isn’t just a dip for chips. It’s also a perfectly seasoned tomato sauce whose cooking possibilities stretch way beyond Tex-Mex. Here, it’s used to spice up a veggie-laced curry that can be made in just 15 minutes. Serve with steamed rice.
Ingredients
- 1 1-lb. bag frozen broccoli, cauliflower and carrots, thawed
- 2 15-oz. cans chickpeas, rinsed and drained
- 1 Tbs. curry powder
- 1/4 cup mild salsa
- 2 cups low-sodium vegetable broth
Preparation
Coat saucepan with cooking spray and heat over medium heat. Sauté vegetables, chickpeas, and curry powder 2 minutes.
Add salsa, and simmer 5 minutes. Add broth and 2 cups water, and simmer 5 minutes. Season to taste with salt and pepper.
Nutrition Information
- Calories 116
- Carbohydrate Content 19 g
- Cholesterol Content 0 mg
- Fat Content 1.5 g
- Fiber Content 6 g
- Protein Content 6 g
- Saturated Fat Content 0 g
- Sodium Content 602 mg
- Sugar Content 2 g