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
sweet potato (peeled) cut into 1/3 inch dice
chopped cauliflower florets - cut into 1/2 to 1 inch chunks
large onion, sliced
fresh ginger, peeled and minced
15 oz can garbanzo beans, drained
large tomato, chopped
14 oz can tomato sauce
2% greek yogurt
red pepper flakes
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.