Hearty Vegetable Curry

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 curry powder
1/2 cup vegetable broth
1/4 teaspoon salt
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (14.5-ounce) can low sodium diced tomatoes, undrained
2 tablespoons chopped fresh cilantro
1/2 cup plain 2% reduced-fat Greek yogurt

Directions

1. Heat olive oil in a large nonstick skillet over medium-high heat.
2. Add sweet potato to pan; sauté 3 minutes. Decrease heat to medium.
3. Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly.
4. Add broth, salt, chickpeas and diced tomatoes and bring to a boil.
5. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally.
6. Sprinkle with cilantro; serve with yogurt.

- See more at: http://blog.myfitnesspal.com/2014/09/hearty-vegetable-curry/?utm_source=mfp&utm_medium=Facebook#sthash.0VuVZsWu.dpuf

Directions

    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, salt, chickpeas and diced tomatoes and bring to a boil.
    Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally.
    Sprinkle with cilantro; serve with yogurt.

Hearty Vegetable Curry

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 curry powder
1/2 cup vegetable broth
1/4 teaspoon salt
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (14.5-ounce) can low sodium diced tomatoes, undrained
2 tablespoons chopped fresh cilantro
1/2 cup plain 2% reduced-fat Greek yogurt

Directions

1. Heat olive oil in a large nonstick skillet over medium-high heat.
2. Add sweet potato to pan; sauté 3 minutes. Decrease heat to medium.
3. Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly.
4. Add broth, salt, chickpeas and diced tomatoes and bring to a boil.
5. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally.
6. Sprinkle with cilantro; serve with yogurt.

- See more at: http://blog.myfitnesspal.com/2014/09/hearty-vegetable-curry/?utm_source=mfp&utm_medium=Facebook#sthash.0VuVZsWu.dpuf