Fall Vegetable Curry
Found this one on Cooking Light's website and am excited to try it as the weather changes. Serving size: 1 cup curry and 2 tablespoons yogurt Noted in recipe: Wine match: Viognier. Tangent 2008 Paragon Vineyard Viognier (Edna Valley, CA; $17) is your must-try wine here, with notes of gardenia, peach, and apricot. It is full-bodied enough to meet the chickpeas halfway but crisp enough to hold up to the tangy tomatoes and yogurt. --Sara Schneider
Ingredients
4 serv.- olive oil↗1 1⁄2 teaspoons
- diced peeled sweet potato1 cup
- small cauliflower floret↗1 cup
- thinly sliced yellow onion1⁄4 cup
- Madras curry powder↗2 teaspoons
- organic vegetable broth (such as Swanson)↗1⁄2 cup
- salt↗1⁄4 teaspoon
- chickpeas, rinsed and drained (garbanzo beans)↗1
(15 ounce) can
- no-salt-added diced tomatoes, undrained↗1
(14 1/2 ounce) can
- chopped fresh cilantro2 tablespoons
- plain 2% reduced-fat Greek yogurt↗1⁄2 cup
Step-by-step instructions
- 1
Heat olive oil in a large nonstick skillet over medium-high heat.
- 2
Add sweet potato to pan; sauté 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.
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