Fall Vegetable Sweet Potato Indian Curry

  • 1 1/2 teaspoons olive oil
  • 1 cup diced peeled sweet potato
  • 1 cup small cauliflower florets
  • 1/4 cup sliced yellow onion
  • 2 teaspoons curry powder
  • 1/2 cup organic vegetable broth
  • 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 coconut milk yogurt (such as SO Delicious Dairy Free)

Preparation

  1. 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 dollop of yogurt.

3 responses to “Fall Vegetable Sweet Potato Indian Curry

  1. Pingback: Fall Vegetable Sweet Potato Chickpea Curry | Plant Based Diet Adventures

  2. petit4chocolatier

    Heather, this looks wonderful! I love the sweet potatoes within all of the other delicious ingredients.

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