Rating: 4 stars
84 Ratings
  • 1 star values: 0
  • 2 star values: 8
  • 3 star values: 19
  • 4 star values: 21
  • 5 star values: 36

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

Elizabeth Nelson
Recipe by Cooking Light November 2017

Gallery

Read the full recipe after the video.

Recipe Summary

hands-on:
13 mins
total:
25 mins
Yield:
4 servings (serving size: 1 cup curry and 2 tablespoons yogurt)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

231 calories; fat 3.9g; saturated fat 0.9g; mono fat 1.6g; poly fat 0.9g; protein 10.4g; carbohydrates 40.8g; fiber 8.6g; cholesterol 2mg; iron 2.5mg; sodium 626mg; calcium 106mg.
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