Fall Vegetable Curry

Submitted 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"

 

• Ready In: 30mins
• Ingredients: 11
• Serves: 4

ingredients

• 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

directions

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.