Fall Vegetable Curry
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 ⓘ
Instructions
- Heat olive oil in a 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 vegetables are tender, stirring occasionally.
- Sprinkle with cilantro; serve with yogurt.
Nutrition & Diet Analysis (per serving)
532
kcal
27% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).