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
How to Make It
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.
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
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
I added a locally made seasoning blend that included paprika, sugar, cumin, cinnamon, cardamom, parsley, coriander, turmeric and "spices." I also made quinoa to go along with it and added a cut up nectarine for the last few minutes of cooking.
My husband and I loved this! The only additions we made were a dash of cayenne pepper when the broth and tomatoes were added and some garam masala towards the very end. We had a light cucumber tomato salad as an appetizer and ate the vegetable curry with nothing but some naan. My kitchen smelled amazing, and the dinner was more than satisfying. Delicious!
Fairly new to a vegetarian diet, so I read all reviews and made this with no expectations. Followed the recipe ingredients, but let it simmer a little longer so the flavors could marry. Will make this again soon. Might add the brown rice to make it a little more filling.
didn't have cauliflower so used green pepper and yellow squash. roasted my sweet potato with olive oil and a little sugar on it. added some extra spices that others mentioned, except cumin. sauteed celery with the onion. had some thawed coconut milk that i topped it with. can't wait for the leftovers!!!
That said, I did embellish it somewhat with extra spices as per the previous reviews. I used all the veggies as stated (cauliflower, not broccoli) and added a small package of home-frozen red kale. When sauteing the cauliflower, onion, sweet potato mixture I only added the 2 teaspoons of curry powder. When the liquids were added I added another teaspoon of curry, a teaspoon of cumin, 1/4 teas. cinnamon and 1/4 teas. cayenne. About the time it was finished cooking, I tasted it....somewhat flat I thought....so added a teaspoon of Garam Masala as per one reviewer. Helped a great deal. But next time I make this (and there WILL be many, many more times!) I will mix all the spices together - maybe upping the cumin and cayenne - and saute the veggies with all the spices, except the Garam Masala, reserving that for the last few minutes of cooking. Served it on top of brown rice with lots of cilantro. I had yogurt but didn't bother. I can hardly wait for the left-overs tomorrow!
One of my first forays into vegetarian cooking, and it turned out quite well! I added 1/2 cup of coconut milk with the broth and some kale to the vegetables as well. Simmered for about 20 minutes so everything was nice and tender, and served over brown jasmine rice. My husband enjoyed it so much, he had seconds! Will keep this one in the rotation for sure.
Great flavor and so very easy to make. I followed other reader reviews and added an extra 1/2 tsp each of ground cumin and crushed red pepper. Served over brown rice with nan bread on the side. Totally satisfying and healthy.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.