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This Fall Vegetable Curry recipe is the perfect way to warm up on a chilly day. The sweet potatoes and chickpeas provide plenty of protein and fiber, while the cauliflower and onion add a delicious depth of flavor. And thanks to the curry powder, this dish has a spicy kick that will leave you wanting more.
Ingredients:
- 1 ½ teaspoons olive oil
- 1 cup diced peeled sweet potato
- 1 cup small cauliflower florets
- ¼ cup thinly sliced yellow onion
- 2 teaspoons Madras curry powder
- ½ cup organic vegetable broth
- ¼ teaspoon salt
- 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
- 1 (14.5-ounce) can of no-salt-added diced tomatoes, undrained
- 2 tablespoons chopped fresh cilantro
- ½ cup plain 2% reduced-fat Greek yogurt
Instructions:
- Heat olive oil in a large nonstick skillet over medium-high heat.
- Add sweet potato to pan; sauté 3 minutes.
- Decrease the heat to medium. Add cauliflower, onion, and curry powder; cook for 1 minute, stirring the mixture constantly.
- Add broth and the next 3 ingredients (through tomatoes); bring to a boil.
- Cover, reduce heat, and simmer for 10 minutes or until vegetables are tender, stirring occasionally.
- Sprinkle with cilantro; serve with yogurt.
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