Fall Vegetable Curry

Fall Vegetable Curry Recipe
Oxmoor House

Embrace Indian flavors by making this vegetarian meal that only takes about 30 minutes from start to finish.

Yield:

4 servings (serving size: 1 cup curry and 2 tablespoons yogurt)

Total time: 25 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-On: 13 Minutes
Total: 25 Minutes

Nutritional Information

Calories 231
Fat 3.9 g
Satfat 0.9 g
Monofat 1.6 g
Polyfat 0.9 g
Protein 10.4 g
Carbohydrate 40.8 g
Fiber 8.6 g
Cholesterol 2 mg
Iron 2.5 mg
Sodium 626 mg
Calcium 106 mg

Ingredients

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

Preparation

1. 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

Note:

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.

Elizabeth Nelson,

Cooking Light

October 2010
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