Fall Vegetable Curry

Name: Fall Vegetable Curry
Ingredients: 1 1/2 teaspoons olive oil; 1 cup diced peeled sweet potato; 1 cup small cauliflower floret; 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, rinsed and drained (garbanzo beans); 1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained; 2 tablespoons chopped fresh cilantro; 1/2 cup plain 2% reduced-fat Greek yogurt

11 ingredients

7 steps

Ingredients

1 1/2 teaspoons olive oil
1 cup diced peeled sweet potato
1 cup small cauliflower floret
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, rinsed and drained (garbanzo beans)
1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
2 tablespoons chopped fresh cilantro
1/2 cup plain 2% reduced-fat Greek yogurt

Directions

1

Heat olive oil in a large nonstick skillet over medium-high heat.
2

Add sweet potato to pan; saute 3 minutes.
3

Decrease heat to medium.
4

Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly.
5

Add broth and next 3 ingredients (through tomatoes); bring to a boil.
6

Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally.
7

Sprinkle with cilantro; serve with yogurt.