Fall Vegetable Curry – Cooking Light

(adapted from Cooking Light’s Reader’s Top Rated Recipes)

1.5 teaspoon olive oil

1 cup diced peeled sweet potato

1 cup small cauliflower brocolli florets

1/4 cup thinly sliced yellow onion

2 teaspoons Madras curry powder

1/2 cup vegetable chicken broth

1/4 teaspoon salt

1 (15oz) can chickpeas – rinsed and drained

1 (14.5oz) can diced tomatoes, undrained

2 tablespoons chopped fresh cilantro

1/2 cup plain 2% reduced-fat greek yogurt

Things I did differently:

– substituted brocolli for cauliflower

– substituted chicken broth for vegetable broth

– added cumin

– added celery

– added one chopped red bell peppers

 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 broccoli, celery, red bell peppers, onion, cumin, 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.

Thought this was a great dish but had to season it up quite a bit. A dollop of greek yogurt goes great as the finishing touch.


Fall Vegetable Curry Omelet

Tags: , ,

Categories: Recipes, Vegetable


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