Curried Vegetable Stew

SERVES 4 TO 6

This hearty vegetable stew is perfect for cold winter nights. Packed with tender vegetables and flavored with curry, this stew is sure to hit the spot.

2 TABLESPOON EXTRA-VIRGIN OLIVE OIL

1 TABLESPOON MINCED GARLIC

2 TABLESPOONS CURRY POWDER

¼ TEASPOON CAYENNE PEPPER

1 CUP CHOPPED CARROTS

1 CUP CHOPPED CELERY

1 CUP CHOPPED GREEN PEPPER

1 CUP CHOPPED ONION

1 POUND NEW POTATOES, QUARTERED

2 CUPS CHOPPED TOMATOES

½ CUP LOW-SODIUM VEGETABLE BROTH

1 CUP BABY SPINACH

1. In a heavy skillet, heat the olive oil over medium-high heat.

2. Add the garlic, curry powder, and cayenne and cook for 1 minute.

3. Stir in the carrots, celery, green pepper, and onion and cook for 5 minutes, until the onions become slightly tender.

4. Add the potatoes and cook for 3 minutes.

5. Stir in the chopped tomatoes and vegetable broth and bring to a simmer.

6. Simmer the soup, covered, for about 45 minutes.

7. Stir in the spinach leaves and simmer for 5 to 10 minutes, until the spinach is wilted.

8. Let the stew sit for 5 minutes and then serve hot.