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olive oil peeled sweet potato cauliflower onion curry powder vegetable broth salt chickpeas salt fresh cilantro yogurt
Viewed: 47 - Published at: 2 years agoIngredients
- 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
- 1/2 cup plain 2% reduced-fat Greek yogurt
Method
- 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.
