Fall Vegetable Curry

I don’t know much about Indian food, but I know that this recipe is super easy and very delicious! It’s what I made for dinner last night.

Here it is all done, on some rice.


Fall Vegetable Curry (from Cooking Light)

Total: 30 minutes
Yield: 4 servings (serving size: 1 cup curry and 2 tablespoons yogurt)


  • 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  Madras curry powder
  • 1/2  cup  organic vegetable broth (such as Swanson)
  • 1/4  teaspoon  salt
  • 1  (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 1  (14.5-ounce) can no-salt-added diced tomatoes, undrained
  • 2  tablespoons  chopped fresh cilantro
  • 1/2  cup  plain 2% reduced-fat Greek yogurt


1. 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, 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 vegetables are tender, stirring occasionally. Sprinkle with cilantro; serve with yogurt.

I mixed the yogurt in and added cashews as well. Yum!



1 Comment

Filed under food

One response to “Fall Vegetable Curry

  1. Jen

    I found out I’m not a big fan of the Indian food…but this looks interesting.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s