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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Fall Vegetable Curry Recipe

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This recipe for Fall Vegetable Curry is from A Cookbook for My Girls: The recipes you grew up with, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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 (15­ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (14.5­ounce) can no­salt­added diced tomatoes, undrained
2 tablespoons chopped fresh cilantro
1/2 cup plain 2% reduced­fat Greek yogurt
Directions:
Directions:
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.

 

 

 

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