Curried Vegetable Stew with Brown Rice /serves 4

2 teaspoons evoo or canola oil
1 onion chopped
1red pepper chopped
2 carrots chopped
2 plum tomatoes chopped
3 garlic cloves minced
2 teaspoon of ginger
2 teaspoon curry powder
1 teaspoon of harissa is a hot chili paste info
1/2 teaspoon salt
1 1/2 cups chicken broth low sod.
1 large baking potato scrubbed n cubed
1 cup of thawed frozen green peas
2 cups of hot cooked brown rice
in skillet heat oil med heat add onion bell pepper carrots cook stirring occasionally until vegetables are softened 6 mins add tomatoes cook stirring until soft 5 mins add garlic ginger curry powder harissa salt and cook stirring constantly 30 seconds add broth potato bring to boil reduce heat simmer 12 mins stir in peas heat for 2 mins divide rice among 4 bowls ladle stew over rice 4 servings =1 cup stew 1/2 cup rice 286 cal 4g fat 388 sod 55 g carb fiber 9 g prot 66 mg