Fall Vegetable Curry by
CCVanB
Source: Cooking Light
Tags: Indian
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
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
Instructions
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.
Servings: 4
Serving Size: 1 C Curry and 2 T yoghurt