Fall Vegetable Curry is a great weeknight meal when you want something fast and full of flavor, but you feel like going meatless. It’s not truly vegetarian because I did use chicken broth, but the original recipe called for vegetable broth, so use that instead if you so chose.
You can easily have this meal on the table in 30 minutes start to finish. I adapted the recipe a little to add a little more flavor and spice. It’s still not really a spicy-hot flavor. I you want some heat, add some red pepper flakes. I refrained from adding coconut milk to this curry as I am trying to teach myself that said ingredient is not a requirement for curry. My taste buds beg to differ. But such an addition would have taken the calorie count way too high. As it is, Fall Vegetable Curry is a very figure-friendly meal.
You could serve it over regular white rice, but to me basmati is much more high-class and well worth the extra money.
Fall Vegetable Curry (adapted from Cooking Light)
- 2 teaspoons olive oil
- 1 medium peeled and diced sweet potato
- 2 cups small cauliflower pieces
- 1/2 yellow onion, thinly sliced
- 3 teaspoons curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon red pepper flakes
- 1/2 cup chicken broth
- 1/2 teaspoon salt
- 1 (15-ounce) can chick peas, drained and rinsed
- 1 (14.5 ounce) can fire-roasted potatoes
- 2 tablespoons chopped, fresh cilantro
- 1/2 cup plain 2% Greek yogurt
- 1 cup basmati rice
- 1/4 teaspoon salt
- 1/4 cup cashew pieces
- Cook basmati rice according to package directions, adding 1/4 teaspoon salt.
- In a large nonstick skillet, heat olive oil over medium-high heat. Add sweet potato to pan and saute 5 minutes.
- Turn heat down a little and add cauliflower, onion, curry powder, cumin, cinnamon, and red pepper flakes. Cook one minute, stirring constantly
- Add broth, salt, chickpeas, and tomatoes. Bring to a boil. Cover, reduce heat and simmer 10 minutes, or until vegetables are tender. Stir occasionally.
- Serve over rice, topping with cilantro, cashews, and yogurt.
Yield: 4 servings