Prep 15 mins
Cook 15 mins
Found this one on Cooking Light's website and am excited to try it as the weather changes. Serving size: 1 cup curry and 2 tablespoons yogurt Noted in recipe: 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
- 1 1⁄2 teaspoons olive oil
- 1 cup diced peeled sweet potato
- 1 cup small cauliflower floret
- 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, rinsed and drained (garbanzo beans)
- 1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
- 2 tablespoons chopped fresh cilantro
- 1⁄2 cup plain 2% reduced-fat Greek yogurt
- 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.