Fall Vegetable Curry Recipes

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FALL VEGETABLE CURRY



Fall Vegetable Curry image

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

Provided by McGelby

Categories     Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 teaspoons olive oil
1 cup diced peeled sweet potato
1 cup small cauliflower floret
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, rinsed and drained (garbanzo beans)
1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
2 tablespoons chopped fresh cilantro
1/2 cup plain 2% reduced-fat Greek yogurt

Steps:

  • 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.

Nutrition Facts : Calories 203.4, Fat 3.2, SaturatedFat 0.4, Sodium 500.4, Carbohydrate 38.2, Fiber 7.8, Sugar 5.4, Protein 7.5

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