Fall Vegetable Curry
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Ingredients
1 ½ teaspoons olive oil
1 cup diced peeled sweet potatoes
1 cup small cauliflower florets
¼ cup thinly sliced yellow onion
2 teaspoons madras curry powder
½ cup organic vegetable stock (such as Swanson)
¼ teaspoon salt
1 can of chickpeas (15-ounce garbanzo beans), washed and dried
1 can unsalted tomatoes, diced, not peeled (14.5 oz)
2 tablespoons chopped fresh cilantro
½ cup plain 2% low-fat Greek yogurt
To make
Enjoy Indian flavours with this vegetarian dish, which takes only about 30 minutes to prepare from start to finish.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add the sweet potatoes to the pan; saute for 3 minutes. Reduce heat to medium. Add the cauliflower, onion, and curry powder; cook for 1 minute, stirring constantly. Add broth and the next 3 ingredients (via tomatoes); bring to a boil. Cover, reduce heat and simmer for 10 minutes or until vegetables are tender, stirring occasionally. Sprinkle with cilantro; serve with yogurt.Wine: Viognier. Be sure to try Tangent 2008 Paragon Vineyard Viognier (Edna Valley, CA; $ 17) with notes of gardenia, peach and apricot. It's thick enough to cover half the chickpeas, but it's crunchy enough to withstand the taste of tangy tomatoes and yogurt. --Sara Schneider
Heat the olive oil in a large nonstick skillet over medium-high heat. Add the sweet potatoes to the pan; saute for 3 minutes. Reduce heat to medium. Add the cauliflower, onion, and curry powder; cook for 1 minute, stirring constantly. Add broth and the next 3 ingredients (via tomatoes); bring to a boil. Cover, reduce heat and simmer for 10 minutes or until vegetables are tender, stirring occasionally. Sprinkle with cilantro; serve with yogurt.Wine: Viognier. Be sure to try Tangent 2008 Paragon Vineyard Viognier (Edna Valley, CA; $ 17) with notes of gardenia, peach and apricot. It's thick enough to cover half the chickpeas, but it's crunchy enough to withstand the taste of tangy tomatoes and yogurt. --Sara Schneider
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Author:Admin
Published: 11/20/2023 9:11 PM
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