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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Serving size: 1 cup curry and 2 tablespoons yogurt Noted in recipe: Wine match: Viognier. Tangent 2008 Paragon Vineyard Viognier (Edna Valley, CA; $17) is your must-try wine here, with notes of gardenia, peach, and apricot. It is full-bodied enough to meet the chickpeas halfway but crisp enough to hold up to the tangy tomatoes and yogurt. -Sara Schneider. Ingredients:
1 1/2 teaspoons olive oil |
1 cup diced peeled sweet potato |
1 cup small cauliflower floret |
1/4 cup thinly sliced yellow onion |
2 teaspoons madras curry powder |
1/2 cup organic vegetable broth (such as swanson) |
1/4 teaspoon salt |
1 (15 ounce) can chickpeas, rinsed and drained (garbanzo beans) |
1 (14 1/2 ounce) can no-salt-added 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.
3. Decrease heat to medium.
4. Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly.
5. Add broth and next 3 ingredients (through tomatoes); bring to a boil.
6. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally.
7. Sprinkle with cilantro; serve with yogurt.
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