19. Hearty Vegetable Curry

Ingredients

• 1 1/2 teaspoons olive oil
• 1 cup diced peeled sweet potato
• 1 cup small cauliflower florets
• 1/4 cup thinly sliced yellow onion
• 2 teaspoons curry powder
• 1/2 cup vegetable broth
• 1/4 teaspoon salt
• 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
• 1 (14.5-ounce) can low sodium diced tomatoes, undrained
• 2 tablespoons chopped fresh cilantro
• 1/2 cup plain 2% reduced-fat Greek yogurt

Instructions

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

Recipe Source