Summer Vegetable Curry

Ingredients

• 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


• 1/2 cup organic vegetable broth (such as Swanson)


• 1/4 teaspoon salt


• 1 (15-ounce) can 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% 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. 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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