Colorful Vegetable CurryWarm up from the fall chill with this Indian-inspired vegetarian dish that you’ll have ready in a flash. Serve with brown rice.
Total fat: 3.9g
Saturated fat: 0.9g
Monounsaturated fat: 1.6g
Polyunsaturated fat: 0.9g
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1½ teaspoons olive oil
1 cup diced (¼-inch) peeled sweet potato
1 cup small cauliflower florets
¼ cup thinly sliced yellow onion
2 teaspoons Madras curry powder (or a hotter curry powder if you prefer)
½ cup organic vegetable broth (such as Swanson)
¼ 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
½ cup plain 2% fat Greek yogurt
1. Heat olive oil in a large nonstick skillet over medium-high heat. Add sweet potato to pan and sauté 3 minutes.
2. Decrease heat to medium. Add cauliflower, onion, and curry powder. Cook, stirring constantly, for 1 minute.
3. Add broth, salt, beans and tomatoes and bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally.
4. To serve, sprinkle with cilantro and serve with a dollop of yogurt.
1 cup curry, 2 tablespoons yogurt
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