Hands-On Time:
13 Mins
Total Time:
25 Mins
Yield:
4 servings (serving size: 1 cup curry and 2 tablespoons yogurt)

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

How to Make It

Step 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.

Step 2

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

Chef's Notes

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.

Also appeared in: Cooking Light, October, 2010

Ratings & Reviews

A keeper!

mandybar
February 10, 2016
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!

DelphineS
September 16, 2016
This isn't an accurate review because it's a variation of the recipe.

delicious

Puyiii
September 23, 2016
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. 

Glenwood16's Review

ehighland
October 08, 2013
This recipe (and many other curries like it) will benefit from the addition of garam masala at the end of cooking. Garam masala can be found at specialty stores and Whole Foods, and is useful to have around. While relying on packaged curry powder as a foundation is great, it's always useful to be aware of the spices that make up curry powder, so that one can goose it up to one's own taste. One can also give one's curry spices a little more oomph by toasting them briefly -- just until one can smell the fragrance of the oils -- in a small dry skillet. Fire-roasted canned tomatoes give this (and most other things) some added depth.

A perfect vegetarian dish

crusnock
October 22, 2015
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!

Good but calorie count is way off.

Trinaw729
February 06, 2016
Calorie count is off.  More like 450 calories per serving, if it serves 4.

nice dish

mherdez5
May 24, 2016
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!!!

Pleasantly surprised.

springwater
November 08, 2016
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.

DrikaMarie's Review

nicnyc
February 23, 2014
This turned out really good!! I'm not a big fan of cauliflower, so i added steamed broccoli toward the end instead. That was the only change I made. I will definitely make this again, next time I'll double the sweet potatoes!

mandybar's Review

Rachel1207
January 02, 2013
just wasnt crazy about it even though i thought it sounded great