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Vegetarian (Meatless Monday) Fall Vegetable Curry

February 11, 2013 Recipes No Comments

February 11, 2013

Gaithersburg, Md

My friend Denise Clark passed this recipe on to me after I tasted it and fell in love with the flavors!

I plan to make this today as part of my family’s increased commitment to eating less meat.

Denise is an excellent cook by the way, I look forward to sharing more of her recipes.

Fall Vegetable Curry

1 1/2 tsp. olive oil

1 cup peeled diced sweet potato

1 cup small cauliflower florets

1/4 cup thinly sliced yellow onion

2 tsp. Madras curry powder( or 1 1/2 tsp. regular curry powder and 1/2 tsp. red pepper)

1/2 cup organic vegetable broth

1/4 tsp. salt

1-15 ounce can chickpeas drained and rinsed

1-14.5 ounce can diced tomatoes no salt added, undrained

2 Tbsp. chopped fresh cilantro

1/2 cup plain 2% reduced fat Greek yogurt

1.  Heat oil in a large nonstick skillet over medium high heat.  Add sweet potato to pan and 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.


Yield:  4 servings

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