For those of you who like a meal packed with Indian flavors, this is the dish for you. It is a quick, easy and delicious curry, that only requires 30 minutes of prep and cook time from start to finish. Enjoy fall with this flavorful vegetarian dish, loaded with nutritious veggies. It’s not really a spicy-hot flavor, so I added red pepper flakes to give it a little kick. If you want more substance to add to the meal, try serving it over brown rice or basmati rice.
Yield: 4 (1 cup) servings
- 1 1/2 teaspoon olive oil
- 1 cup diced peeled sweet potato
- 1 cup cauliflower florets, cut into small pieces
- 1/4 cup thinly sliced yellow onion
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon ground red pepper
- 1/2 cup vegetable broth
- 1/2 teaspoon salt
- 1 (15-ounce) can garbanzo beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 2 tablespoons chopped fresh cilantro
- 1/2 cup plain nonfat Greek yogurt
- red pepper flakes, if desired
1. Heat olive oil in large nonstick skillet over medium-high heat. Add sweet potato and saute for 3 minutes. Decrease heat to medium and add cauliflower, onion, curry powder and red pepper. Cook for 1 minute, stirring constantly.
2. Add broth, salt, garbanzo beans and diced tomatoes, bring to a boil. Cover and reduce heat to medium-low and simmer for 10 minutes or until vegetables are tender. Stir occasionally.
3. Dish into serving bowls, sprinkle with cilantro and a tablespoon of Greek yogurt.
Adapted from: Cooking Light, OCTOBER 2010