| This recipe is liked by 0 person(s). |
Warm Vegetable Curry
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| Warm Vegetable Curry Warm Vegetable Curry By meganvt01 • January 9, 2012 • 7 Comments Author Notes: This recipe was inspired by a vegetable curry from Cooking Light - I had selected the recipe for our weeknight meal plan but read the reviews after sho (…more) - meganvt01 2 | |
| cups | sweet potato,, (peeled) cut into 1/3 inch dice |
| 2 | |
| cups | chopped cauliflower florets, cut into 1/2 to 1 inch chunks |
| 1 | |
| large | onion, sliced |
| 1/2 | |
| teaspoon | cinnamon |
| 1 | |
| teaspoon | cumin |
| 1/2 | |
| teaspoon | fennel seeds |
| 1 | |
| tablespoon | fresh ginger, peeled and minced |
| 1 | |
| 15 oz | can garbanzo beans, drained |
| 1 | |
| large | tomato, chopped |
| 1 | |
| 8 oz can | tomato sauce |
| 1 | |
| tablespoon | kosher salt |
| 1 | |
| cup | frozen peas |
| 1/3 cup cilantro, chopped 1/2 cup 2% greek yogurt 1 | |
| tablespoon | olive oil |
| 1/8 | |
| teaspoon | red pepper flakes |
| 2 | |
| tablespoons | curry powder |
1/2
cup vegetable broth
Heat the olive oil over medium high in a large skillet. Add the sweet potato and cook for 5 minutes, until the sweet potato begins to brown. Lower the heat to medium and add the red pepper, curry, cumin, cinnamon, fennel seed, and ginger and cook for 2 minutes, until the mixture is fragrant. Stir occasionally. Add the cauliflower, onion, broth, garbanzos, tomato, tomato sauce and salt. Cover and simmer for 10 minutes until the veggies are just tender. Uncover, add peas, and continue simmering for 5 more minutes to allow the sauce to thicken. Season if necessary. Serve the curry over rice, top with a dollop of greek yogurt and some cilantro.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe