Summer Vegetable Curry

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20 min
25 min
Summer Vegetable Curry


  • 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 


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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