Fall vegetable curry with yoghurt

Dilshad Ajazhusain shaikh
Dilshad Ajazhusain shaikh|
Last updated on Jan 10th
Embrace Indian flavours by making this vegetarian meal.
  • Prep Time13Minutes
  • Cooking Time12Minutes
  • Serves4people

Recipe 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 teaspoon madras curry powder
  • 1/2 cup organic vegetable broth
  • 1/4 teaspoon salt
  • 1 can chickpeas (rinsed and drained)
  • 1 can no-salt added tomatoes
  • 2 tablespoons chopped fresh cilantro (optional)
  • 1/2 cup plain 2% reduced fat yoghurt

Recipe Preparation

  1. 1. Heat olive oil in a large nonstick skillet over medium high heat. Add sweet potato to pan and saute for 3 minutes.
  2. 2. Decrease heat to medium. Add cauliflower,onion and curry powder. Cook for 1 minute,stirring mixture constantly. Add broth,salt chickpeas and tomatoes.
  3. 3. Cover,reduce heat and simmer for 10 minutes or until the vegetables are tender, stirring occasionally.
  4. Sprinkle with cilantro and serve with Greek yoghurt.....
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