Fall Vegetable Curry with Cashew Basmati Rice

Calories: 231 Fat: 3.9g Saturated fat: 0.9g Monounsaturated fat: 1.6g Polyunsaturated fat: 0.9g Protein: 10.4g Carbohydrate: 40.8g Fiber: 8.6g Cholesterol: 2mg Iron: 2.5mg Sodium: 626mg Calcium: 106mg

Fall Vegetable Curry with Cashew Basmati Rice

Photo by Sarah S.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 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 (such as Swanson)

  • ¼

    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

  • ½

    cup plain 2% reduced-fat Greek yogurt

Directions