Fall Vegetable Curry

Nothing like making a recipe called “fall vegetable curry” in early spring. This was a nice Cooking Light recipe that my sister recommended. I think it got upstaged, though, by the daal I made on the side (recipe to follow).


    • 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 

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.



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