BEEF, SUMMER SQUASH AND SWEET POTATO CURRY

Beef, Summer Squash and Sweet Potato Curry image

Mouth-watering beef, summer squash and sweet potato curry ready in just 30 minutes! Hearty beef skillet perfect for dinner!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 13

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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:

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

Nutrition Facts : Calories 420, Carbohydrate 58 g, Cholesterol 50 mg, Fiber 4 g, Protein 22 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 11 g, TransFat 1/2 g