Fall Vegetable Curry in 30 mins!

As I was flipping through the latest issue of CookingLight magazine last week, this recipe immediately caught my eye! Not only are the fall colors deliciously inviting, but the ingredients were simple (and affordable)! The idea of a light, tomato-based curry was impossible for me to turn down. There is nothing simpler and more satisfying than throwing together this 30 minute dinner after a long day of classes. Serve the curry over steamed rice and add in some chopped cashews for texture and taste! This recipe is a keeper and I cannot wait to make it again and share it with friends!

Fall Vegetable Curry (adapted from the October issue of CookingLight Magazine)

* 1 1/2 teaspoons olive oil
* 1 cup diced peeled sweet potato
* 1 cup small cauliflower florets
* 1/2 cup sliced red, yellow, green peppers
* 1/4 cup thinly sliced yellow onion
* 2 teaspoons curry powder (Madras)
* 1/4 teaspoon cayenne powder (if you like your curry spicy!)
* 1/2 cup organic vegetable broth
* 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
* Served over steamed rice with cashews (I used wild rice but Basmati or brown rice are good too)

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, pepper, 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.

Also worth noting– the flavors truly meld together after a day of sitting in the fridge. The leftovers of this sweet potato curry were even BETTER than the first serving!


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