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
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
Details
Servings 4
Preparation time 30mins
Cooking time 30mins
Preparation
Step 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.
Serve with Cashew Basmati Rice: Cook 1 cup basmati rice according to package directions, omitting salt and fat. Stir in 1/4 cup unsalted cashew pieces and 1/4 teaspoon salt. Yield: 4 servings. CALORIES 129; FAT 4g (sat 0.8g); SODIUM 149mg
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