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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.

Servings
8

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