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Wednesday, October 20, 2010

Fall Vegetable Curry

Here's another recipe to mix up for a very quick and easy lunch or dinner.  It's packed with flavor, full of healthy ingredients, and the spices definitely kick it up a notch.
From start to finish, I'd say 25 minutes.  Max.  And, there's plenty of leftovers for lunch today!  Serve with rice and sprinkle some nuts on, if you'd like!
Fall Vegetable Curry
from Cooking Light
  • 1 1/2 tsp olive oil
  • 1 cup diced peeled sweet potato
  • 1 cup small cauliflower florets
  • 1/4 cup thinly sliced yellow onion
  • 2 tsp Madras curry powder (to substitute:  use 1 1/2 tsp curry powder + 1/2 tsp red pepper)
  • 1/2 cup vegetable broth
  • 1/4 tsp salt
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 (14.5 ounce) can no-salt added diced tomatoes, undrained
  • 2 Tbsp chopped fresh cilantro
  • 1/2 cup plain reduced-fat Greek yogurt (optional)
  1. Heat olive oil in a large nonstick skillet over medium-high heat.
  2. Add sweet potato to pan; saute 3 minutes.
  3. Decrease heat to medium.  
  4. Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly.
  5. Add broth and next 3 ingredients (through tomatoes); bring to a boil.  
  6. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally.
  7. Sprinkle with cilantro; serve with yogurt to bring the heat down, and eat with rice.

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