Vegetable Curry

It is so great to be home and cooking in my own kitchen! After the long drive, this dish was super easy to make and tasted delicious!

Vegetable Curry

Yield: 4 (1 cup curry and 2 tbsp yogurt) servings; 231 calories per serving

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 (or 1.5 teaspoons regular curry + 1/2 teaspoon red pepper)

1/2 cup organic vegetable broth

1/4 teaspoon salt

1 (15 oz) can of 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% r4educed fat Greek yogurt

1. Heat olive oil in large nonstick skillet over medium-high heat. Add sweet potato to pan; saute 3 minutes. Decrease heat to medium. Add cauliflower, onion, and curry powder; cook 1 minute, stirring constantly. Add broth and next 3 ingredients (through tomatoes); bring to boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally. Sprinkle with cilantro; serve with yogurt.

I made this with some Whole Wheat Cous Cous-

Mix 1 cup water with 1/2 tsp salt and 1 Tbsp butter in medium saucepan. Bring to boil. Remove from heat, add 1 cup dry whole wheat cous cous, cover and let stand for 4 minutes. Fluff with fork and serve. I also added some fresh chopped cilantro- delish!