Fall Vegetable Curry Recipe

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Ingredients:

Serving

1 1/2 tsp olive oil
1 cup diced peeled sweet potato
1 cup small cauliflower floret
1/4 cup thinly sliced yellow onion
2 tsp madras curry powder
1/2 cup organic vegetable broth (such as swanson)
1/4 tsp salt
1 (15 oz) can chickpeas, rinsed and drained ( garbanzo beans)
1 (14 1/2 oz) can no-salt-added diced tomatoes, undrained
2 tbsp chopped fresh cilantro
1/2 cup plain 2% reduced-fat greek yogurt

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 and next 3 ingredients (through tomatoes); bring to a boil.
Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally.
Sprinkle with cilantro; serve with yogurt.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	136.27 Kcal (571 kJ)
Calories from fat	27.39 Kcal
		% Daily Value*
Total Fat	3.04g	5%
Cholesterol	1.79mg	1%
Sodium	564.98mg	24%
Potassium	672.65mg	14%
Total Carbs	20.92g	7%
Sugars	5.92g	24%
Dietary Fiber	4.43g	18%
Protein	7.8g	16%
Vitamin C	73.6mg	123%
Vitamin A	0.3mg	11%
Iron	0.8mg	4%
Calcium	84.2mg	8%

Amount Per 100 g
Calories	50.97 Kcal (213 kJ)
Calories from fat	10.25 Kcal
		% Daily Value*
Total Fat	1.14g	5%
Cholesterol	0.67mg	1%
Sodium	211.31mg	24%
Potassium	251.58mg	14%
Total Carbs	7.82g	7%
Sugars	2.21g	24%
Dietary Fiber	1.66g	18%
Protein	2.92g	16%
Vitamin C	27.5mg	123%
Vitamin A	0.1mg	11%
Iron	0.3mg	4%
Calcium	31.5mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.