Beef, Summer Squash and Sweet Potato Curry

 

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

• 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.