Indian Salsa Stew


Prepared salsa isn’t just a dip for chips. It’s also a perfectly seasoned tomato sauce whose cooking possibilities stretch way beyond Tex-Mex. Here, it’s used to spice up a veggie-laced curry that can be made in just 15 minutes. Serve with steamed rice.

  • SERVINGServings


  • 1 1-lb. bag frozen broccoli, cauliflower and carrots, thawed
  • 2 15-oz. cans chickpeas, rinsed and drained
  • 1 Tbs. curry powder
  • 1/4 cup mild salsa
  • 2 cups low-sodium vegetable broth


  1. Coat saucepan with cooking spray and heat over medium heat. Sauté vegetables, chickpeas, and curry powder 2 minutes.
  2. Add salsa, and simmer 5 minutes. Add broth and 2 cups water, and simmer 5 minutes. Season to taste with salt and pepper.

Nutrition Information

  • Serving Size: Serves 8
  • Calories: 116
  • Carbohydrate Content: 19 g
  • Fat Content: 1 g
  • Fiber Content: 6 g
  • Protein Content: 6 g
  • Sodium Content: 602 mg
  • Sugar Content: 2 g