Fall Vegetable Curry

I don’t know much about Indian food, but I know that this recipe is super easy and very delicious! It’s what I made for dinner last night.

Here it is all done, on some rice.

 

Fall Vegetable Curry (from Cooking Light)

Total: 30 minutes
Yield: 4 servings (serving size: 1 cup curry and 2 tablespoons yogurt)

Ingredients

  • 1 1/2  teaspoons  olive oil
  • 1  cup  diced peeled sweet potato
  • 1  cup  small cauliflower florets
  • 1/4  cup  thinly sliced yellow onion
  • 2  teaspoons  Madras curry powder
  • 1/2  cup  organic vegetable broth (such as Swanson)
  • 1/4  teaspoon  salt
  • 1  (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 1  (14.5-ounce) can no-salt-added diced tomatoes, undrained
  • 2  tablespoons  chopped fresh cilantro
  • 1/2  cup  plain 2% reduced-fat Greek yogurt

Preparation

1. Heat olive oil in a large nonstick skillet over medium-high heat. Add sweet potato to pan; sauté 3 minutes. Decrease heat to medium. Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly. Add broth and next 3 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally. Sprinkle with cilantro; serve with yogurt.

I mixed the yogurt in and added cashews as well. Yum!

 

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