Beef, Summer Squash and Sweet Potato Curry

 

Ingredients

• 1

  cup uncooked regular long-grain white rice
• 2

  cups water
• 1

  lb lean (at least 80%) ground beef
• 1

  medium onion, chopped (1/2 cup)
• 1

  tablespoon grated gingerroot
• 2

  tablespoons curry powder
• 1

  teaspoon ground cumin
• 1

  teaspoon salt
• 1

  large sweet potato, peeled, cut into 1/2-inch cubes (3 cups)
• 1

  can (14.5 oz) diced tomatoes, undrained
• 1

  cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
• 2

  medium zucchini, cut in half lengthwise, then cut crosswise into 1/2-inch slices (2 cups)
• 1/2

  cup plain yogurt
• 
  

• Steps

1 Cook rice in water as directed on package. Meanwhile, in 12-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked and onion is tender; drain.

2 Add gingerroot, curry powder, 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 longer or until potato and zucchini are just tender.

• • 
    

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