Fall Vegetable Curry


So here is another wonderful recipe from Cooking Light - October 2010 issue. This curry is great! Although I did add about 5 times the curry powder they called for and also added 1/2 teaspoon of red pepper. It was enough kick without making your eyes water. The original recipe was just a little too weak in the spice department for my liking. Also I served this over white rice.


1 1/2 teaspoons olive oil
1 cup diced peeled sweet potato
1 cup small cauliflower florets
1/4 cup thinly sliced yellow onion
5 teaspoons curry powder (definately taste a bite and see if it has the flavor you want and continue to add teaspoons of the powder until it reaches the level you want)
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. 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.


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