Fall Vegetable Curry

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READY IN: 30mins
Recipe by McGelby

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

Ingredients Nutrition


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

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