Fall Vegetable Curry

By devogirl

Embrace Indian flavors by making this vegetarian meal that only takes 30 minutes from start to finish.

Nutritional Information
Amount per serving
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
• Serve over rice

Details

Cooking time 30mins

Preparation

Step 1

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.