Recipe: Beef, Summer Squash and Sweet Potato Curry

Recipe: Beef, Summer Squash, and Sweet Potato Curry

(adapted from Betty Crocker Best Burgers and More, August/September 2010)

Ingredients:

1 cup uncooked brown rice

2 cups water

1 lb lean ground beef

1 medium onion, chopped

1 tablespoon grated ginger root

2 tablespoons hot curry paste

1 teaspoon ground cumin

1 teaspoon salt

1 large sweet potato, peeled, cut into 1/2 inch cubes

1 can (14.5 oz) diced tomatoes, undrained

1 cup chicken broth

2 medium zucchini, cut in half lengthwise, and then cut crosswise into 1/2 slices

1/2 cup plain yogurt

Directions:

1. Cook rice in water according to directions. Meanwhile, in a 12-inch skillet cook beef and onion over med-high heat 5 to 7 minutes, stirring occasionally until beef is throughly cooked and onion is tender.

2. Add gingerroot, curry paste, cumin, and salt to skillet, cook 1 minute stirring occasionally. Stir in sweet potato, tomatoes and broth. Heat to boiling; reduce heat. Cover, simmer 10 minutes or until potato is almost tender. Stir in Zucchini. Cover; cook 5 to 10 minutes or until potato and zucchini are tender.

3. Serve beef mixture over rice. Top each serving with about 1 tablespoon yogurt.