Fall Vegetable Curry

Fall Vegetable Curry

Ingredients

1 teaspoon olive oil

1 cup diced peeled sweet potato

1 cup small cauliflower florets

1/4 cup thinly sliced yellow onion

2 teaspoons curry powder

1/2 cup vegetable broth

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

Directions

  1. Heat olive oil in a large nonstick skillet over medium-high heat. Add sweet potato to pan; sauté 3 minutes.
  2. Decrease heat to medium. Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly.
  3. Add broth and next 3 ingredients (through tomatoes); bring to a boil.
  4. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally.
  5. Sprinkle with cilantro; serve with yogurt.

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