Fall Vegetable Curry

A vegetarian dinner that takes 30 minutes from start to finish.  Makes 4 servings.

What you’ll need:

  • 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 curry powder
  • 1/2 cup vegetable broth
  • 1/4 teaspoon salt
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 2 tablespoons chopped fresh cilantro
  • 1/2 cup plain Greek yogurt

What you’ll do:

  • Heat olive oil in a large nonstick skillet over medium-high heat.
  • Add the sweet potato and saute for 3 minutes.  Decrease the heat to medium
  • Add the cauliflower, onion and curry powder to the skillet; cook 1 minute, stirring constantly.
  • Add the broth, salt, chickpeas and tomatoes; bring to a boil.
  • Cover, reduce heat, and simmer for 10 minutes.
  • Sprinkle with cilantro and serve with a dollop of Greek yogurt on top.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

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