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Healthy family recipe: Fall vegetable curry

Try this fall-inspired vegetable curry as a meatless Monday dish.

    by Anna Nguyen
    Published 

Try this fall-inspired vegetable curry as a meatless Monday dish. Both of my girls liked it and asked me to put in more sweet potato next time. From the original recipe, I added additional spices to make it more flavorful. I also doubled the sauce. You can serve it with a side of brown rice.

Fall vegetable curry

Ingredients:

  1. 1 tablespoon olive oil

  2. 1 cup diced peeled sweet potato

  3. 1 cup small cauliflower florets

  4. 1/4 cup thinly sliced yellow onion

  5. 1 tablespoon Madras curry powder (or regular curry powder for less heat)

  6. 2 teaspoons garam masala

  7. 1 teaspoon cumin

  8. 1 cup organic vegetable broth

  9. 1/2 teaspoon salt

  10. 1 (15-ounce) can chickpeas, rinsed and drained

  11. 2 (14.5-ounce) can no-salt-added diced tomatoes, undrained

  12. 2 tablespoons chopped fresh cilantro

  13. 1/2 cup plain 2% reduced-fat Greek yogurt

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.

2. Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly.

3. Add broth and next 3 ingredients (through tomatoes); bring to a boil.

4. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally.

5. Sprinkle with cilantro; serve with yogurt and a side of brown rice.

4 servings (serving size: 1 cup curry and 2 tablespoons yogurt)

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