The busy fall season can leave little time to make healthy dinners for your family. The recipe below only takes 30 minutes from start to finish, and if you put the yogurt on the side, can be served to vegetarian, vegan and gluten-free guests! With just a few ingredients, this is an economical dish that can be made on a budget and frozen for one night next week when you’re just too busy to cook. Enjoy!
Fall Vegetable Curry (adapted from Cooking Light magazine)
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 (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
Heat the olive oil in a large nonstick skillet over medium-high heat. Add the diced sweet potato to the pan and sauté for 3 minutes. Decrease the heat to medium. Add the cauliflower, onion, and curry powder; and cook for 1 minute, stirring mixture constantly. Add the broth and the next 3 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until the vegetables are tender, stirring occasionally. Sprinkle with cilantro, and serve with a dollop of yogurt.