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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 shopping - not so good. So I started with the basic premise and went a little crazy, with delicious results. Serve with basmati rice and naan bread. —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 14 oz can tomato sauce
- 1 teaspoon 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.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Dinner That Makes a Good Lunch
- This recipe was entered in the contest for Your Best One-Pot Meal
- This recipe was entered in the contest for Your Best Cheap Feast
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