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
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Ingredients
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2 cups
sweet potato (peeled) cut into 1/3 inch dice
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2 cups
chopped cauliflower florets - cut into 1/2 to 1 inch chunks
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1
large onion, sliced
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1/2 teaspoon
cinnamon
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1 teaspoon
cumin
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1/2 teaspoon
fennel seeds
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1 tablespoon
fresh ginger, peeled and minced
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1
15 oz can garbanzo beans, drained
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1
large tomato, chopped
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1
14 oz can tomato sauce
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1 teaspoon
kosher salt
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1 cup
frozen peas
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1/3 cup
cilantro, chopped
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1/2 cup
2% greek yogurt
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1 tablespoon
olive oil
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1/8 teaspoon
red pepper flakes
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2 tablespoons
curry powder
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1/2 cup
vegetable broth
Directions
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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.
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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.
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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.
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Serve the curry over rice, top with a dollop of greek yogurt and some cilantro.
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