Vegetable Curry

I wanted to try and do one meatless meal a week and it was challenging to think of something that wasn’t just pasta. cooking lighthas a great section of vegetarian meals, many of which are really quick and easy to prepare. This recipe in particular caught my eye because I love curry and sweet potatoes, both of which it includes. It’s simple to prepare, but might require a more extensive shopping list than you’re used to.Vegetable Curry (Adapted from

1 1/2 teaspoons olive oil
2 cups diced peeled sweet potato
1 cup small cauliflower florets
3/4 cup thinly sliced yellow onion
1 tablespoon curry powder
1/2 cup  vegetable broth (such as Swanson)
1/4 teaspoon salt
1 (15-ounce) can 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
1. Heat olive oil in a large nonstick skillet over medium-high heat
2. Add sweet potato to pan; sauté 3 minutes
3. Decrease heat to medium. Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly
4. Add broth and next 3 ingredients (through tomatoes); bring to a boil.
5. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally. Sprinkle with cilantro; serve over rice with yogurt and Naan bread.

8 thoughts on “Vegetable Curry

  1. Hi! Just stumbled on your blog, I’ve been looking for something to make for this Meatless Monday, never made a curry before, but this one looks good. And I LOVE sweet potatoes, looking forward to trying this out!

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