Veggies- Fall Vegetable Curry
Category
Salads - Soups - Sidedishes
Sub
Category
None
Servings
4
Ingredients
1 1/2 tsp. olive oil
1 c. diced peeled sweet potato
1 c. small cauliflower florets
1/4 c. thinly sliced yellow onion
2 tsp. Madras curry powder
1/2 c. organic vegetable broth
1/4 tsp. salt
1 15-oz. can chickpeas, rinsed and drained
1 14.5-oz. can diced tomatoes, undrained
2 T. chopped fresh cilantro
1/2 c. plain 2% reduced-fat Greek yogurt
CASHEW BASMATI RICE
Cook 1 c. basmati rice according to package directions.
Stir in 1/4 c. cashew pieces.
Yield- 4 servings
129 CALS; 4g FAT; 140mg SODIUM
Instructions
Heat olive oil in large nonstick skillet over medium-high heat. Add sweet potato to pan; saute 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 veggies are tender, stirring occasionally.
Sprinkle with cilantro; serve with yogurt.
Serving
Suggestions
231 CALS; 39g FAT; 10.4g PROTEIN; 40.8g CARB; 8.6g FIBER; 626mg SODIUM
Originally Submitted
12/3/2013
0 Out of 5 from
0 reviews
You can add this Veggies- Fall Vegetable Curry recipe to your own private DesktopCookbook.