Fall Vegetable Curry

By LaLaCooks

Serve with Cashew Basmati Rice


Lindsey
I was amazed at how easy this recipe was. I modified it a bit though. I added 1/4 tsp crush red pepper flakes, 1/4 tsp cinnamon, and 1/2 tsp cumin in at the same time as the curry. I made this quick one night when my cousin came in to town last minute and since she is in love w/ sweet potatoes she loved it and asked for the recipe. This will be a recipe that I go to for a quick healthy fix; def. a keeper. Also I didn't have any yogurt or cilantro and it still turned out great! 10/14/10

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

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.

Wine match: Viognier. Tangent 2008 Paragon Vineyard Viognier (Edna Valley, CA; $17) is your must-try wine here, with notes of gardenia, peach, and apricot. It is full-bodied enough to meet the chickpeas halfway but crisp enough to hold up to the tangy tomatoes and yogurt. --Sara Schneider